Slow-roasted with garlic, herbs, and balsamic vinegar, these Bermuda onions become beautifully caramelised and tender, making them a perfect side dish for any meal.
Ingredients:
4-6 Bermuda onions, cut in half
2 tablespoons olive oil (you can use more if needed to coat the pam)
4 cloves garlic
1/2 cup chicken or vegetable stock
1/2 cup balsamic vinegar
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
4 tablespoons butter
Kosher salt and freshly ground black pepper, to taste
Spring onion to garnish, optionally
Instructions:
Pre-heat oven to 350 degrees F.
Add olive oil to a large skillet over medium heat. Once hot, add the onions to the pan and lay them flat on their sides.
Cook on each side for 3 to 4 minutes, or until browned, being careful as you flip them.
Addstock, balsamic vinegar, garlic, rosemary, and thyme to the pan. Add dots of butter around the pan.
Turn the onions in the liquid so they are nice and coated.
Place the skillet in the oven and roast for 25 minutes, stirring on occasion so the onions don’t stick to the pan.
Roast until the onions are nice and soft and the balsamic is caramelised.
Optionally you can top with spring onions for an extra onion kick!
