Slow Roasted Vidalia Onions With Honey, Lemon, and Rosemary

Prep time: 15 minutes

Cook time: 1 hour 45 minutes

2 teaspoons vegetable oil
4 Vidalia onions, peeled and cut in half
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
2 tablespoons honey
1 lemon
1 sprig rosemary

Heat heavy bottom sauté pan. Add Vidalia onions cut side down, reduce heat to medium and cook slowly until they are caramelized.

Transfer onions cut side down to the casserole. Spoon honey over onions and then squeeze the juice of 1 lemon. Place a sprig of rosemary into casserole. Cover tightly with foil and place in heated 250°F oven for 1 1/2 hours.

Remove from oven. Transfer onions to serving platter cut side up. Yields 8 servings, as a side item.

Note: Delicious with roasted chicken or grilled lamb chops.

Courtesy Vidalia Onion Committee
November/December 2012