High Roasted Onions
Not all vegetable oils are the same, canola oil provides more good fats and best nutritional balance than any other popular vegetable oil.
- 2 medium onions, peeled, trimmed, and halved crosswise
- 12 whole cloves
- 1 Tbsp light soy sauce 15 mL
- 1 Tbsp canola oil 15 mL
- 1 Tbsp molasses 15 mL
- 1 1/2 tsp balsamic vinegar 7 mL
- 1/4 tsp coarsely ground black pepper 1 mL
- 1/2 tsp granulated sugar 2 mL
- 1/8 tsp salt .5 mL
- 1. Preheat oven to 450 °F (230 °C). Coat a foil-lined baking sheet with canola cooking spray. Arrange the onion halves on the baking sheet and pierce evenly with the cloves.
- 2. Combine the soy sauce, canola oil, molasses, vinegar and black pepper in a small jar, secure with lid and shake vigorously until completely blended. Brush 1 Tbsp (15 mL) of the soy mixture evenly over the onions. Bake 25 minutes, brush 1 Tbsp (15 mL) of the soy mixture evenly over the onions, bake 5-10 minutes or until richly browned on edges and onions are tender.
- 3. Remove from oven and using a flat spatula, remove the onions and place on serving platter, spoon remaining soy mixture evenly over the onions and sprinkle with the sugar and salt.
4 onion halves total
Serves 4; 1 onion half per serving
|Gras saturés||0 g|
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