Recipe - Honey Roasted Red Onions

One half cup Fresh orange juice
6 Red onions (2 One fourth pounds);
peeled, halved crosswise
One fourth cup Honey
2 tablespoon Red wine vinegar
2 tablespoon Melted butter
One fourth teaspoon Salt
One fourth teaspoon Paprika

GARNISH
Snipped chives

1. Preheat oven to 350 degrees F. Pour One fourth cup orange juice into shallow
baking dish large enough to hold all onions in a single layer. Place
onions, cut sides down, in baking dish with orange juice; cover with foil.
Bake for 30 minutes.

2. In small bowl, combine remaining juice and remaining ingredients except
garnish. Uncover onions, turn cut sides up. Spoon One half of honey mixture over
top. Bake uncovered, 15 minutes. Spoon remaining honey mixture over onions.
Bake 15 minutes, until tender.

3. To serve: Spoon some of the honey mixture in bottom of dish over onions.
Garnish.
McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia
Recipe by: McCall's Magazine October 1998 p. 150

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Sep 22,
1998, converted by MM_Buster v2.0l.