Baked Red Spanish Onion

[Guest guest]

This recipe is my favorite

It is not only beautiful but delicious.

T & T

 

Baked Red Spanish Onion

 

Wash the onion and leave it *unpeeled*

Cut off a thin slice from both the top and bottom of the onion.

The bottom slice is so the onion will set upright in the baking dish.

Core out apx. 1 in. of the center onion and fill with fresh Basil or Rosemary

 

In a medium size bowl add

3 Tab.Apple Cider Vinegar

1/4 cup olive oil

1 Tab.brown sugar

pinch of sea salt

 

Pour this liquid into baking dish. Sit onion upright and baste with some of the

liquid. Filling the cored place that has the Basil or Rosemary.

 

Bake @ 350-375 (depending on altitude) degrees *uncovered*, basting

occasionally, until onion is soft when pierced with a sharp knife.

 

Before serving remove outer skins.

 

Deanna in Colorado