Roasted Vidalia Onions with Balsamic-Apricot Glaze
Source: Vidalia Onion Committee

2 medium (about 1 lb.) Vidalia onions, halved lengthwise
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
4 tsp. apricot preserves
1/2 tsp. salt
Pinch ground pepper

Preheat oven to 400F.

In a 9 x 9 inch baking pan, place onion halves; drizzle with olive oil, turning to coat.

Bake, uncovered, sliced side down, until onions are tender, about 40 minutes. Transfer to a serving platter.

Add to the baking pan, vinegar, preserves, salt and pepper, stirring to mix. Pour sauce over onions; serve warm or at room temperature, to complement any entree.