Roasted Onions with Herb Butter Sauce
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Credit: Courtesy of the National Onion Association
The National Culinary Review, November/December 2013
12 lbs. medium onions
Salt and pepper, as needed
12 oz. butter
4 oz. packed leaves from fresh herbs (oregano, sage, thyme or marjoram)
1. Remove skins from onions. Place in roasting pan; season to taste with salt and pepper. Cover; roast at 400°F for about 1 hour or until tender.
2. To melted butter over medium heat, add herb leaves. Cook, stirring, until butter begins to brown and herbs are crispy.
3. To serve, cut onions in half; portion two halves on plate with herb butter sauce spooned over.
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