OVEN-ROASTED SWEET ONIONS WITH HERBS AND BALSAMIC VINEGAR
Equally at home in the company of meat, poultry, or fish, this delectable treatment is one of the most direct celebrations of this super-sweet onion.
Yield: 4 Servings
2 (8-ounce) OSO Sweet onions, peeled, cut into 8 wedges each
1/3 cup balsamic vinegar
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
8 sprigs fresh flat-leaf parsley
1 tablespoon chopped fresh basil (Fresh Basil Storage and Selection Tips)
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly cracked black pepper
Preheat the oven to 450°F.
Place the onion wedges in a single layer in a shallow, lightly greased baking dish. Drizzle evenly with the vinegar and olive oil. Sprinkle with the garlic and herbs. Season with the salt and pepper. Roast for 15 to 20 minutes, until the onions are beautifully caramelized and tender. Remove from the oven and serve immediately or at room temperature
Reprinted with permission of Jan Roberts—Dominguez and Doubleday Books