Roasted Onions Agrodolce

5 lg Red onions (2 lbs.)
1 1/2 t Olive oil, preferably virgin
1/2 c Balsamic vinegar
1 t Salt, preferably kosher

Preheat the oven to 450 degrees F. Slice the tops off onions and peel, leaving the root ends. Cut each onion into 8 wedges, taking care to slice through the root so that the wedges will stay intact. Place the onions in a single layer in a 13-by-9-inch baking dish and lightly brush each wedge with oil. Pour vinegar over them and sprinkle with salt. Cover the dish with foil and bake for 45 minutes, or until almost tender. Uncover and bake an additional 5 to 10 minutes, or until the onions are soft and caramelized.

Printer friendly version: Roasted Onions Agrodolce

Click Back to return here.