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This dish is ideal as a side dish or as the hearty part of a vegetarian feast. Make sure the onions are thoroughly cooked and soft, even if they collapse a little. The season’s sweet yellow onions are ideal as they add wonderful flavour.

12 small yellow onions
1/4 cup (60 mL) brown sugar
1/2 cup (125 mL) pine nuts or chopped walnuts
1/4 cup (60 mL) currants
1/4 cup (60 mL) dried cranberries
1/4 cup (60 mL) balsamic vinegar
1/4 cup (60 mL) extra-virgin olive oil

Preheat oven to 350°F (180°C). Cut top and bottom off each onion and peel away outer layer. Use a sharp knife to cut and scoop out top half of each onion, forming a pocket. Place onions in an ovenproof casserole dish.

In a small bowl, combine brown sugar, pine nuts, currants, and dried cranberries. Spoon this mixture liberally into onions. Drizzle equal amounts of balsamic vinegar and olive oil over each onion.

Bake 40 minutes, until onions are soft. Baste occasionally with juices released into baking dish. Serve warm. Serves 12.

Source: alive #266, December 2004