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Roasted red onions from the oven
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Directions
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Cut the top of the onions crosswise and deep. The onions must not just fall apart.
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Preheat the oven to 190 ° C. Lightly lubricate the bottom of a refractory dish with 1 tablespoon of olive oil.
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Bring lightly salted water to a boil in a soup pot and boil the onions for 4 minutes. Drain them in a colander.
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Pour olive oil into a bowl and roll the onions through the oil. Put them in the dish and sprinkle them with balsamic vinegar. Sprinkle the onions with salt and pepper.
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Roast the onions in the middle of the oven for approx. 20 minutes. Spread the onions and the moisture from the dish over the plates.
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Nutrition
105Calories
Sodium0% DV0g
Fat12% DV8g
Protein2% DV1g
Carbs2% DV7g
Fiber0% DV0g
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