roasted balsamic red onions

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For the onions:

  • 4 medium red onions (1 1/2 to 2 pounds total)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the glaze:

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Preheat oven to 400 degrees. Trim roots from onions, but leave the root centers intact. Cut the onions in half from root to tip. Peel off the skins. Cut each half into 4 wedges, slicing through the root end so the wedges stay intact. 
Pack the onions tightly into a 1 to 1 ½ quart baking dish. Sprinkle with olive oil, balsamic, oregano, salt and pepper. 
Cover the baking dish with foil and roast for 30 minutes. Remove the foil and bake 30 minutes more. 
Meanwhile, make the glaze. In a bowl, whisk balsamic, mustard, salt and pepper. Gradually whisk in olive oil. 
Pour the glaze over the roasted onions and return to the oven for 10 minutes, or until the onions are very tender when pierced with the tip of a knife. Remove from oven and sprinkle with remaining oregano and serve. 

 

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