Roasted Red Onions

This was the only saving grace from tonight’s dinner. I initially decided to prpare them because they would add some color to the presentation of tonight’s meal and because my wife loves onions. Surprisingly, they were as sweet as candy. This was definitely good enough to make again, good enough to serve to guests even.

Roasted Onions

6 medium – large red onions
1/3 cup honey
1/4 cup balsamic vinegar
salt and pepper
olive oil.

Preheat the oven to 325F. Peel the onions, quarter them, and trim the ends. Salt and pepper the cut surfaces. Heat about 2-3 tablespoons olive oil in a saute pan over medium high heat. Add the onions, one cut side down and saute until golden brown. Flip each onion so the uncooked cut side is down and saute it too (about 4 min per side).

Put the onion quarters, skin side down, in an oven-proof baking dish.

Mix the honey and vinegar in a small bowl and drizzle it over the onions. Bake foe one hout. Every few minutes, baste the onions with the honey-vinegar sauce from the bottom of the dish.

Remove from the oven and serve.