1 stephen ceideburg
3 medium red onions
1 tbsp virgin olive oil
1/2 cup balsamic vinegar
1 tsp salt
1/4 tsp pepper
1 tbsp capers
Directions
Preheat oven to 375 degrees F. Cut the onions in half, peel off the
outer layer of skin and slice thinly. Toss in a medium-size pan with
olive oil, balsamic vinegar, salt and pepper. Cover the pan tightly
and bake for about 45 minutes, or until the onions are tender. Stir
in the capers and season to taste with additional salt and pepper.
Yields about 2 cup
PER TABLESPOON: 15 calories, 0 g protein, 2 g carbohydrate, 0 g fat,
0 mg cholesterol, 72 mg sodium, 0 g fiber.
From Woodward's Garden restaurant.
Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg
Servings: 6 servings
Balsamic Marinated Onions Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into distant history, at least as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these old records were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius also describes how the Romans used a good variety of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the holy lands, including parsley, basil and rosemary. These new culinary innovations prompted a torrent in manuscripts on cookery, most of which still exist in private collections. During the following few centuries, the powerful and wealthy competed to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cook books were in great demand, as a result of better eduction, people having more spare time and having more disposable income. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Balsamic Marinated Onions recipe.
