This recipe comes from our friend Susan. The original hails from Washington State and was included in a local chamber/community cookbook.
She has made it with both red wine vinegar and balsamic vinegar – and both are fantastic! It serves 6-8 people, and is easy to double.
- 1/4 cup currants or raisins
- 3 tbsp red wine vinegar or balsamic vinegar
- 4 large sweet onions (Walla Walla Sweets, Maui’s, Maya’s, or Vidalia’s)
- 4 tbsp butter
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground cloves
Preheat oven to 350°. Soak currants or raisins in vinegar for 10 minutes. Cut each onion lengthwise into eighths and place in shallow roasting pan.
Melt butter, stir in currants/raisins, vinegar, and other ingredients. Pour over onions and mix well – stirring and breaking up onions so they are coated on all sides.
Bake until onions are soft and glazed, about 30 minutes. Baste and stir occasionally to keep from burning tips that may stick up.