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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450*F. | 2. Cut the onions into halves at the equators. | 3. Remove the skin and any tough outer layers. | 4. Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts. | 5. Place the onion halves cut side down in a 9-inch square baking pan. | 6. Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper. | 7. Pour over the onions. | 8. Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices. | 9. Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up. | 10. Serve immediately or at room temperature. | 11. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish onion	2			-	-	-	-
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
balsamic vinegar	1/3	cup		74.8	14.4755	0.4165	0.0
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
salt	1/4	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.