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Can I make this the day before and reheat? I’d love to make these on Christmas day but want to pre cook as much as possible
Hi Louise, you can make these ahead of time, yes. They won’t be quite as oven-fresh once rewarmed, but I’d eat them!
OMG! What a surprise! They were DELICIOUS!
I’ve made it a couple times and it’s delicious but yes too oily as others said. Cut oil in halfYou can also add more balsamic vinegar and it will be great
Delicious, but far too oily. Would make again with far less oil
Delicious. I had a lot of red onions because my husband mistakenly bought red onions instead of yellow so I made this. It is very tangy and went well with meatloaf.Will definitely make this again.
Can you freeze the onions after cooking without the glaze?
Go ahead and add the glaze and then freeze them. They’ll be just fine, and you’ll save yourself a step in the future.
I have LOTS of red onions already sliced, do you think I could pack these in a baking dish and make according to directions?
I think using sliced onions should work. Keep a close eye on them as they cook, as I suspect they’ll be somewhat apt to burn, being in smaller pieces instead of quarters.
Turned out really well. So easy, all you need is time. I had it as a side dish for salmon but the onions would be so good on a flatbread with brie or with steak
I made it and everyone loved this onion dish. One mistake I made; if doubling the recipe, do not pile the onions on top of each other, which I did and was ok but not ideal. Try to keep them pretty much in a single layer, tightly packed.
The best onion recipe ever. We grow lots of red onions and this recipe is the tops! Thanks
Delicious! I will definitely make again. Thank you for this recipe.
This recipe is so simply perfect. I’ve never thought about cooking a dish of just onions and am so glad I came across this recipe. It is amazing! Thank you for sharing. I will be making this dish again and again!
Thanks for the recipe I like onions.
Can one substitute shallots for red onions and, if so, how many (or how many pounds) and would you slice them or leave them whole? Thank you!
Hello whp! Shallots in this quantity would be too strong, but you can substitute sweet white onions, if you like. Happy cooking!
Can these be made ahead of time and thenreheated, while the turkey is resting??
Hello Peg! Yes, make ahead but do not glaze. Reheat at 375 degrees for 20-30 minutes, or until hot. Then glaze and cook 15 minutes (it’s OK that the oven temp isn’t at 400 at this point). Happy cooking!
I love onions, you’re right they are far too often neglected. Slow cooked they’re just the best, such a great side for the autumn