Onions, Onions & More Onions

Onions, Onions & More Onions

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6-8

    • About This Recipe

    “I posted this recipe way back in 2001(this is 2008) since then my taste in the texture of veggies has changed . I like to have them crunchy.I didn’t want to change the recipe because some folks like it as is. However this is how I make this recipe now -The sauce is the same. As you can see by my photos I use small (apprx 1 1/2″ onions, leave them whole. Cook them for 5 mnutes and bake them in the sauce for only 25 minutes.They come out crunchy and just cookedenough.Enjoy them either way”

    Ingredients

  • 2lbsonions, thickly sliced
  • 2tablespoonsketchup
  • 2tablespoonswater
  • 1tablespoonhoney
  • 1tablespoonbutter
  • 1/2 teaspoondry mustard
  • salt and pepper

    • Directions

  • Cook onions for 10 minutes in lightly salted, boiling water, drain and put onions.
  • in an oven proof casserole dish.
  • Mix together ketchup, water, honey, butter, mustard salt& pepper.
  • Pour over the onions.
  • Bake in 350F degrees oven, uncovered, for 1 hour.

    • Reviews

  • “Very tasty, served with roast beef.Had enough left over to use as a ‘relish’ for my husbands work sandwiches. Thanks for posting!=)”

  • “I followed the original recipe, and it didn’t seem to work out for me. It still hadthe “boiled” flavour, and didn’t develop the nice sweet baked flavour I expected. Any suggestions Bergy?”

  • “I served it on my version of Salsbury Steak (ground turkey, Italian bread crumbs, Lipton onion soup mix) and it was fabulous!”

  • “I made this a “do ahead” by boiling the onions in the morning and baking just before dinner.I also added and extra tbs or two of chile sauce after it had baked.This “kicked it up a notch.”Thanks again Bergy.”

  • “OH Bergy, these were great, I never changed a thing. Scott went crazy for this dish, he’s on onion fresk LOL For our special night I served them with Miss Annie’s Brime rib, Bev’s buttermilk mashed potatoes and Derf’s Italian aparagus The meal was a hit, and the evening a couldn’t have been better. I have already printed this recipe and its in my zaar cookbook. thanks again. Dancer^”

  • “I have to agree with another reviewer. I seemed only to get a “boiled” taste to this dish despite following the recipe. I ended up cooking it further on the stove top for another 20 minutes to caramelise it, which helped. I am glad others liked the recipe.”

  • “Tasted great,we loved them!Will make often.Thanks Linda”

  • “Good! Took longer to prepare than I would have preferred but result was tasty. We have a tomato alergy in the family, so instead of Ketchup I used a product from the Phillipines called “Jufran” Banana sauce. It looks like ketchup and tastes very similar. Worked fine in this recipie.”

  • “These were delicious.I made them exactly as described in the recipe and served them with bratwurst we had done on the barbeque.Yumm!!Thanks for yet another great recipe!”

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