Balsamic Roasted Onions
Recipe By : Annie Somerville in "Fields of Greens"
Servings: 4

These dark, rich onions lend a savory touch to any meal. Served warm or at room temperature, they're delicious alongside a lasagna or filo, as an element of an antipasto, or simply placed on a colorful platter. The onions are roasted whole, then brushed with reduced balsamic vinegar to enhance their natural sweetness. The roasting time will vary with their size; cook them until they're absolutely tender.

3 medium red onions
salt and pepper
1/4 cup water
1/4 cup balsamic vinegar

Preheat the oven to 375 F. Remove the outermost layer of onion skin, spray the onions with cooking spray, and sprinkle them with salt and pepper. Place the onions close together in a baking dish and roast, uncovered, about 1 1/2 hours, until tender when pricked with a fork. (The onions will release their juices while roasting and should be soft but not mushy.)

Remove the onions from the pan and set aside. Add the water to the baking dish and stir to loosen and collect the pan juices; transfer to a small saucepan. Add the vinegar and cook over medium heat for 2 to 3 minutes, reducing the mixture to about 1/4 cup syrup.

Cut the onions in half lengthwise and brush the cut surface generously with the syrup, allowing it to sink down into the layers. Sprinkle with salt and pepper to taste and serve.