Appetizing Appetizers

Hope you had a fantastic Thanksgiving. We hosted Thanksgiving for the first time! In our new home, celebrating with family and great food....it was nice. Besides the traditional turkey (brined...was amazing!!!), I served creamed spinach, a chorizo and parmesan bread pudding/stuffing, pomegranate and balsamic glazed roasted onions and another not-worthy-to-mention side.

On Saturday, we had a few friends over for some late afternoon small bites and drinks. Preparing a new menu of treats was the last thing I wanted to do. I'm a huge fan of the mantra, "Buy some...prepare some." So, I purchased some cheese and cured meats and pulled out a batch of olive lemon zest shortbread and roasted tomatoes; both that I had made a couple days prior. And the pièce de résistance of the menu -- my pomegranate and balsamic glazed roasted onions from Thanksgiving, served perfectly with tart goat cheese and crostini.

Like most families, we had Thanksgiving leftovers, which I am generally not so fond of. I enjoy food the first time around, but unless it's one of those dishes that improves with time, I pass. These onions didn't necessarily "improve" -- they were fantastic the first time around and continued to be so two days later.

Lucious, buttery Olive Lemon Zest Shortbread

Roasted tomatoes, served in the jar, straight from the fridge

Sweet Roasted Onions!!!

Pomegranate and Balsamic Glazed Roasted Onions

3lbs red onion, peel and quartered (cut thru the core, leaving the core attached)

Glaze

2 tablespoon pomegranate molasses

2 tablespoon balsamic vinegar

1 tablespoon dijon vinegar

1 teaspoon thyme

1/2 cup olive oil

sprinkle of salt

Preheat oven to 400 degrees. Combine the ingredients for the glaze. In a bowl, combine the quartered (or if the onions are large, cut into eighths) onions and half of the glaze. Place onions on a cookie sheet, leaving space between each quarter (if you don't allow for space, the onions will steam and will not achieve the carmelized look/taste you want). Roast for about 20 minutes and flip quarters over. Roast for another 15 minutes or so. The onions should be slightly crispy, shriveled and carmelized.

Prepare the glaze: Simmer the second half of glaze on the stovetop until it achieves a syrup consistency.

Drizzle the glaze over the onions, once plated. Top with pomegranate seeds.

This dish is fantastic as a side dish to any menu. Serve as directed above. If you choose to serve as an appetizer, you can peel the layers of the quartered onions and pile them (very rustic) on a platter. Drizzle with the glaze and top with pomegranate seeds.