Honey-Glazed Baby Onions...

Roasted onions are the best! Whenever we have a roast dinner I always chuck a handful into the pan. I love it when they go all sticky, sweet and oozy.  However I started wondering what rule had been set in place determining that these little gems could only be served with a roast dinner. I soon concluded that it was a nonsense and decided then and there that roast onions should be enjoyed whenever possible. Fortunately I am not alone in this belief.

All I will say about this recipe on the GE Healthahead website is that we have enjoyed it on a weekly basis since discovering it. It is simply that good! It is best to use smaller onions such as pickling, baby, pearl or shallots. These are delicious with roast meats, mashed potatoes, cheeses, in sandwiches and on their own. Seriously give these onions a try -they are amazing!

Honey-Glazed Pearl Onions

Ingredients

450g baby or pickling onions

250ml vegetable broth (I have also used chicken stock)

113g runny honey

2 Tablespoons olive oil

½ teaspoon dried sage (I have also used fresh thyme, fresh sage and bay leaves)

½ teaspoon freshly cracked black pepper

¼ teaspoon salt

Directions

Preheat oven to 180°C / Gas mark 4

Cut the root end and remove the papery outer layers from the onions, leaving them whole.

Place in a 9-inch square-baking dish sprayed with vegetable cooking spray. (I haven’t greased the baking dish at all while making this and so far haven’t had any issues)

Stir together remaining ingredients and pour over onions.

Bake at 180°C, stirring occasionally, for 50 to 60 minutes or until onions can be easily pierced with a knife.

Serve hot, warm or at room temperature.

Enjoy!

Ready for the oven