A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Roasted Onion Wedges
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- #103423
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 Spanish onions, peeled but with root section intact
1 large red onion, peeled but with root section intact
2 tablespoons olive oil
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons chopped thyme
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
directions
Halve onions lengthwise. Cut each half into 3 to 4 wedges, keeping piece of root on each wedge to help hold layers intact.
In medium bowl, combine oil, mustard, vinegar, 1-1/2 tablespoons thyme, salt and pepper. Add onions; toss.
Arrange onions in 9-inch square baking dish, points up, packing as tightly as possible. Cover with foil. Roast in preheated 400 degrees F oven 45 minutes.
Remove foil. Roast 30 minutes or until golden brown and very tender when pierced. Sprinkle with remaining 1-1/2 tablespoons thyme.
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nutrition data
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