Honey-Glazed Onions

Recipe Ingredients

		Filling
10		Onions - sweet variety (medium)
1 cup	146g / 5.1oz	Seasoned breadcrumbs
1 cup	62g / 2.2oz	Corn kernels
1 cup	146g / 5.1oz	Zucchini - diced
1 cup	110g / 3.9oz	Grated carrots
1 cup	146g / 5.1oz	Beets - diced
1 cup	237ml	Water
		Glaze
1/2 cup	118ml	Honey
3 tablespoons	45ml	Dijon mustard
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Paprika - (which?)*
1/2 teaspoon	2.5ml	Ground ginger
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Pepper

Recipe Instructions

Preheat oven to 350F. Peel onion, slice in halfon the equator.

Remove centres leaving a bowl in the onion halves.

FILLING: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base.

GLAZE: In a separate bowl, whisk together the glaze ingredients.

Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes.

Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown.

* The recipe doesn't state which paprika, but I would opt for the sweeter Hungarian variety.

Source:
Cooking Light, Nov/Dec 1993, page 152

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