Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Balsamic-Glazed Red Onions

"Onions are too often the supporting actors in the kitchen when they should be the stars!"

Ingredients

For the onions:

  • 4 medium red onions (1 1/2 to 2 pounds total)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the glaze:

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  • Prepare the onions: Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
  • Pack onions into baking dish: Pack the onions as tightly as you can into a 1 to 1 1/2 quart baking dish (9-inch round or oval, 8-inch square).
  • Roast the onions: Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
  • Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.
  • Pour the glaze over the roasted onions and return the dish to the oven. Continue cooking another 10 minutes, or until the onions are very tender when pierced with the tip of a knife.
  •  Sprinkle the onions with the remaining 1 teaspoon oregano before serving.