This dish is simple to prepare and delicious!
It takes longer to preheat the oven than it does to cut and prepare the onions for roasting - it really is simple.
These can be served hot or cold, and they are fine served cocktail-party style with toothpicks and small plates. The flavor is rich but complementary to many savories.
I served these at a wine tasting event at the Old Colony Club. They went well with a good Cabernet Sauvignon and a good Merlot.
- Preheat oven to 450.
- Peel and cut the onions into eighths through the stem end (the stem will hold each eighth together as a piece for serving).
- Spread the olive oil on a large baking sheet, then array the onion slices on the oil. Set them down with an exposed cut side in the oil, then rock it over to the other side so both sides get a coating of oil.
- Roast at 450 for about 20 minutes.
- Remove from the oven long enough to turn them over and then drizzle with the balsamic vinegar.
- Return to the oven and roast another 20 minutes or so, until the juices are pretty well evaporated.
- Serve warm or at room temperature.