Slow Roasted Vidalia Onions
Ingredients
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
Directions
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.