Recipe information
Yield
serves 4-6
Ingredients
2 or 3 large Vidalia onions
1/2 cup chopped fresh mint
3 tablespoons extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup balsamic vinegar
Preparation
Peel and trim the onions. Cut each one in half through the stem and root end. In a medium bowl, stir together the mint, oil, garlic, salt, and pepper. With your hands, coat the onions with this mixture and place the onions in a roasting pan. Bake at 350 degrees for 30 minutes. Baste the onions with the juices and continue roasting for 15 minutes longer, or until the onions are soft when pierced with a knife. Remove the pan from the oven and drizzle the vinegar over the onions. Arrange the onions on a platter.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
