Solar Roasted Onions in Balsamic Marinade
These scrumptious onions are delicious when served with an antipasto platter.
Servings: 4 People
Calories: 92kcal
Equipment
- 1 All American Sun Oven
- 1 Large canning jar Plastic Tupperware container is a suitable alternative
- 1 Small canning jar Plastic Tupperware container is a suitable alternative
Ingredients
- 1 lb pearl onions (unpeeled)
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil
- 1 tablespoon soft brown sugar
Instructions
- Set Sun Oven out to preheat
- Spread the onions out in a single layer in a pot or baking dish. Cover and bake in the Sun Oven until tender but still firm. About 1 to 1.5 hours.
- When cool enough to handle, trim the stems from the onions and peel. The onions should remain intact.
- Put the onions in a large, clean, canning jar. In a small jar, combine the vinegar and sugar, stirring to dissolve. Add the oil, put the lid on the jar and shake until mixture is fully combined. Pour the vinegar mixture over the onions. Seal tightly.
- Turn the jar upside-down a few times to coat.
- Marinate in the refrigerator overnight or up to 3 days, turning the jar occasionally.
- Bring to room temp before serving.
Notes
Important note: Keep a close eye on them while they’re baking, if they get too soft they will turn to mush.
Nutrition
Calories: 92kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 186mg | Potassium: 198mg | Fiber: 2g | Sugar: 11g | Vitamin A: 46IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 0.5mg
