“Candied” Onions from Sarah’s files

Oven roasted onions make a great side dish with a winter feast. Try em heaped on toasted bread or pizza. .

6-8 onions-cut into thick wedges

2-3 cloves fresh garlic-finely minced (for 6-8 onions)

extra virgin olive oil

soy sauce

spring or filtered water

reduced Balsamic vinegar

Preheat oven to 375. Arrange onion wedges snugly in a baking dish and sprinkle with minced garlic. Drizzle with oil, water [a little, if needed] and soy sauce. Cover and bake for about 45 minutes. Remove cover and return onions to oven to reduce. Season lightly with Balsamic vinegar, stir gently and transfer to a serving bowl. Serve hot. These onions will keep, refrigerated for about 1 week.

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