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Honey Glazed Onions is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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10 medium Spanish onions
1 cup seasoned bread crumbs
1 cup whole kernel corn (frozen or canned)
1 cup diced zucchini
1 cup grated carrots
1 cup diced canned beets
1 cup water
Glaze:
1/2 cup honey
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar or red wine vinegar
2 teaspoons paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons salt, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
Onion & filling: Preheat oven to 350 degrees. Slice the onions in half on the equator. Remove the centers, leaving a bowl in the center of the onion halves. Reserve center for another use if desired. In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets. Firmly pack the filling in the hollowed out onion halves and arrange them in a shallow baking dish (fit snugly). Pour the water around the base of the onions. Glaze: In separate bowl, whisk together the glaze ingredients. Drizzle half of the mixture over the tops of the stuffed onions. Bake 30 minutes. Drizzle with the remaining glaze sauce. Bake 30 minutes more. Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown. Serves 20.
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