Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This side dish is a bit different but very tasty. It works well with pearl onions too.
4 large yellow onions, cut in half horizontally and ends trimmed
4 tablespoons margarine (use soy-free if needed)
1 cup water
1/3 cup Kedem Red Wine Vinegar
1/2 cup brown sugar
1 teaspoon fresh rosemary
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon black pepper
pinch red pepper flakes
Combine marinade ingredients.
Pour into a baking dish large enough to hold the eight onion halves. Place onions cut side down in the marinade and marinate overnight in the refrigerator.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Flip onions over and top each half with half a tablespoon of margarine.
Roast for one hour or until golden brown. Baste with marinade a couple of times during the baking.
Photography: Nechama Laitman
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation