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Title: Baked Sweet & Sour Onions
Categories: Vegetable Blank
Yield: 2 Servings
| 1/2 | sl | Bacon; diced |
| 1 | lg | Onions; peeled, halved crosswise |
| SAUCE | ||
| 1/2 | tb | Vinegar, red wine |
| 1/2 | tb | Sugar, brown |
| 1/8 | ts | Dijon mustard |
| 1/8 | ts | Salt |
| 1/16 | ts | Black pepper, ground |
In large skillet, cook bacon until crisp. Use a slotted spoon to remove cooked bacon from skillet; set aside. Place onions, cut-side down, in skillet with bacon drippings. Brown over medium heat; turn cut-side up. Brown other side. Place onions, cut-side up, in an ungreased, shallow baking dish. Spoon pan drippings over onions.
Preheat oven to 350 F. In small bowl, combine vinegar, brown sugar, mustard, salt and pepper; spoon over onions. Sprinkle tops of onions with reserved cooked bacon. Bake 35-40 minutes or until onions are tender. Use slotted spoon to place baked onions in serving dish; pour pan drippings over tops.
These can be made 24 hours ahead. About one hour before serving, place pan in cold oven. Turn oven to 350 F. Bake 45-50 minutes.
Sylvia's comments: very nice, flavorful side dish. Use a baking pan just barely large enough to squeeze the onions in, I used the smallest I had but the sauce still burned onto the bottom. I think it would be less pretty but much easier to get the onions to cook evenly if you simply sliced the onions into rings and then spread the browned rings out in a baking dish.
Posted on GEnie Food & Wine RT Feb 10, 1993 by M.GODSEY1 [marilyn]
From the recipe files of Sylvia Steiger, SylviaRN (at) compuserve (dot) com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 15 Jun 97 National Cooking Echo Ä
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