Balsamic Roasted Onions
Notes: Up to 1 day ahead, bake onions, cool, cover, and chill. Serve at room temperature.
How to Make It
Step 1
1
In a 12- by 17-inch pan, combine vinegar, 1 1/4 cups water, brown sugar, salt, and pepper.
Step 2
2
Cut onions in half lengthwise. Lay onions cut side down in pan.
Step 3
3
Bake in a 400° oven until onions give readily when they are gently squeezed and most of the liquid has evaporated, 50 to 60 minutes. If liquid cooks away, add a little water to prevent scorching. Arrange onions cut side up on a platter and pour pan juices over them. Serve hot or at room temperature. Add salt to taste.
Ingredients
1 cup balsamic vinegar
3 tablespoons firmly packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 or 6 onions (1/2 lb. each), unpeeled
Directions
Step 1
1
In a 12- by 17-inch pan, combine vinegar, 1 1/4 cups water, brown sugar, salt, and pepper.
Step 2
2
Cut onions in half lengthwise. Lay onions cut side down in pan.
Step 3
3
Bake in a 400° oven until onions give readily when they are gently squeezed and most of the liquid has evaporated, 50 to 60 minutes. If liquid cooks away, add a little water to prevent scorching. Arrange onions cut side up on a platter and pour pan juices over them. Serve hot or at room temperature. Add salt to taste.
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