These little onions are worth the trouble:
Preheat oven to 350. (I was in a rush with dinner and turned them up to 425 after they were in for about 20 minutes and they turned out fine.)
Peel about 30 or so onions.
Place in a baking dish (I prefer a glass pie dish, or something of the sort).
Pour about 2 tbsp olive oil and mix onions to coat.
Pour about 1/3 c. pinot grigio or other dry white wine (I ended up adding at least another 1/3 cup while they were cooking.
Toss in some pine nuts and golden raisins to taste.
Bake away! They'll be a quite dark golden brown once they're finished. You may want to turn some of them over as they're cooking if the edges start to get too dark.
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