Roasted Sweet Onions

Source

Author: Bob and Robin Young

Source: Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

This is a wonderful blend of onion, carrot, mushroom, peas and spinach.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Oven Temperature: 350°F

Servings

Servings: 4

Ingredients

Ingredients
4	lg	Vidalia Onions, peeled and cored
½	lbs	Sugar Snap Peas, strings removed and cut on small diagonals

½	lbs	Carrots, julienned - blanch pea pods and carrots in salted water strain
½	lbs	Enoki or any white mushrooms - soak dry mushrooms in hot salted water - used to blanch peas and carrots, strain and chop
½	lbs	Spinach, sautéed with chopped onion cores and mushroom pieces in: 2 T Honey, 1T Vegetable oil, salt and pepper. Add peas and carrots.

Directions

1	Rub cored onions with 1T vegetable oil, 2 T honey, salt and pepper. Place in pan and fill with sautéed vegetable mix.
2	Cover for 35 minutes cooking at 350°F until soft.
3	Garnish plate with some of the vegetable mix and spinach.

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 35 minutes

Total Time: 1 hour and 15 minutes