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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a recipe Huey made today serving it with a grilled steak and a wedge of lemon - looked delicious but could be served as a side to any meat. Ingredients:
24 -30 baby onions (peeled) |
1/2 cup chicken stock |
1/4 teaspoon salt (or to taste) |
1/4 teaspoon pepper (or to taste) |
2 tablespoons brown sugar |
1 tablespoon balsamic vinegar |
1 tablespoon olive oil |
2 tablespoons parsley (finely chopped) |
Directions:
1. Preheat oven to 180C fan forced (200C normal/conventional).
2. Put the onions in a gratin (or baking) dish that is just large enough to hold them in one layer.
3. Pour over the stock and sprinkle with seasonings, sugar, balsamic and oil.
4. Cook in the oven for about 1 hour or until tender, tossing every now and then.
5. Serve the onions with a sprinkling of parsley.
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