Large onions cut in half and infused with taste. A simple complement to your meal, or a tasty light lunch. Tip: try cutting off a portion of the rounded bottom of the onions so that they will wobble less while you prepare and cook!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Arrange the onions in a 9x13 inch baking pan. Arrange the onions so that the flat side of the onion is facing the ceiling.

  • In a small mixing bowl mix together the vinegar and sugar. Spoon the mixture onto the flat surface of the onions.

  • In another mixing bowl combine the breadcrumbs with 1/4 cup oil, sage, rosemary and parsley. Mix the mixture until well combined. Pat the mixture evenly onto the flat side of the onions.

  • Drizzle the remaining 1/4 cup of oil over the onions and bake for 45 minutes or until the onions are tender when pierced. Let the onions cool at room temperature. Serve with salt and pepper to taste.

Nutrition Facts

208 calories; 14.3 g total fat; 0 mg cholesterol; 103 mg sodium. 18 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/08/2005
This is an excellent side dish. We had it along with scalloped potatoes for dinner. The sweet and sour of this dish added a good accent to normally bland potatoes. I will be making this dish again. Read More
(14)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2005
This is an excellent side dish. We had it along with scalloped potatoes for dinner. The sweet and sour of this dish added a good accent to normally bland potatoes. I will be making this dish again. Read More
(14)
Rating: 5 stars
04/08/2005
This is an excellent side dish. We had it along with scalloped potatoes for dinner. The sweet and sour of this dish added a good accent to normally bland potatoes. I will be making this dish again. Read More
(14)
Rating: 5 stars
01/06/2006
I used one large sweet onion and scaled the recipe to 2. We had the onion with some chili and corn bread and it was delicious. I broiled it for about 5 minutes at the end. I will definatly serve this again. We really enjoyed it. Read More
(11)
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Rating: 5 stars
07/11/2015
This recipe had me doing the happy dance. It is so good you’ll want to eat the whole onion! Has the perfect balance of sweet and savory. Used panko bread crumbs, and served with a drizzle of balsamic. CHRISTYJ, loved it, this one's going into my Favorites folder. Read More
(3)