Roasted Baby Vidalia Onions with Balsamic Sweet-Sour Sauce
When I shop I'm always on the lookout for produce items that are only available in certain seasons. Not only do they add interest and variety to the menu around here, but also I have this idea that vegetables and fruits that haven't yet become industrialized to the point where they are available in boring sameness every week of the year are somehow better: more authentically connected to our agrarian past, perhaps, or maybe just less genetically messed with.
It's probably just that I like the change of pace, but for whatever reason I love it when these guys show up in the case. Baby Vidalia onions are only available for a couple of months in the winter, and they're easy to miss if you're not looking for them. They look like scallions on steroids, with a glossy, new-looking creamy white bulb.
This preparation is extremely simple and satisfying. I served it a couple of nights ago as a side to a Herb-Lemon Roasted Chicken, to general approval from the diners. The sweet and sour variation on balsamic reduction sauce worked particularly well with the sweet onions and alongside the slightly lemony chicken.
Roasted Baby Vidalia Onions with Balsamic Sweet-Sour Sauce
Serves 6
2 pounds baby Vidalia onions (about 6 onions)
2 T olive oil
1/2 tsp hot sauce
3 T butter
1-1/2 T sugar
3 tablespoons top quality balsamic vinegar
Line a baking sheet with foil. Trim the stalk ends from the onions, cutting crosswise about 4 - 6" above the bulbs. Shave the root ends from the onions and cut in half lengthwise. Toss the onions with the oil and hot sauce and lay out on the baking sheet. Sprinkle with salt. Roast in a preheated 500º oven until onions are brown and tender, turning once, about 15 minutes.
Melt butter in heavy saucepan over medium-high heat. Add sugar and stir until it dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes.
Drizzle glaze over the onions before serving.
ShareThis
The baby onions looks so delicious. I roasted a medley of vegetables last night. Wish I had seen this before. Will certainly use this method next time. Thanks.
Posted by: Fran | February 20, 2006 at 12:46 PM
These sound so amazing, Stephen. The last time I roasted a bunch of baby onions, I was planning to use them in a recipe and ended up eating them off the baking sheet instead!
Posted by: Nic | February 24, 2006 at 12:44 AM