Recipes Worth a Mint: Roasted Balsamic Onion Rings with Apple Mint
By Terri Pischoff Wuerthner
August/September 1997
These roasted onions have plenty of mellow flavor but very little fat. They are excellent as an accompaniment to meat, fish or chicken; pizza topping; or as a garnish for sandwiches, hamburgers, potatoes, or vegetables.Makes 2 cups
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- 2 pounds Vidalia, Maui, or red onions, halved lengthwise and thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon oregano
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons finely chopped fresh apple mint leaves
- Combine the onions, garlic and oregano in a 9-by-13-inch pan. Toss to coat with the olive oil, then with the vinegar.
- Sprinkle with the sugar, salt, and pepper and toss again. Bake for 15 minutes at 400°F.
- Stir, add the mint, toss well and bake 15 minutes longer.
Terri Pischoff Wuerthner is a food and travel writer based in Sonoma County, California, who specializes in the culinary life and products of the wine country.
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