- 3 pounds whole Chipollini, red, white or yellow onions, peeled, but left whole
- 2/3 cup raw honey
- 1/4 cup butter, melted
- 3 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- A couple of grinds of fresh black pepper
- 1 tablespoon fresh rosemary, coarsely chopped
- 1 teaspoon fresh thyme
With the Fourth of July drawing near, this wonderful side dish, is the perfect accompaniment to most grilling recipes. I roast this dish in the oven, but was recently given a set of Williams-Sonoma Steel Grill Pans that are just fabulous! So easy to use on the grill, the onions won’t escape and they are easy to prepare and quicker cooked on the grill during hotter months of the year! If you like onions, this dish is for you. If you don’t like onions, this dish is for you. This is the only way I get some of my friends to eat onions; it’s just THAT good!
Preheat your oven to 375 degrees. Peel the Chipollini onions, or peel and quarter red, white or yellow onions and place in 9 x 13-inch baking dish.
Pour this delicious glaze over the onions and toss. Gently toss if using quartered onions.
Bake in a 375 degree for 40 to 50 minutes or grill 10 minutes or until the onions have browned nicely. Enjoy!