Roasted Baby Vidalia Onions
Easy and oh so delicious. Any kind of onions work well but for extra sweetness keep an eye out for baby vidalias, top with a quick balsamic glaze to kick it up a notch.
baby vidalias if you can find them
Adjust oven rack to lowest level and preheat oven to 400℉ (200℃).
Do not peel the onions. Slice each onion in half crosswise.
Cut two small X's near the stem or root of each onion to allow steam to escape and to help prevent the outer ring from rising.
Line a jelly roll pan or cookie sheet with aluminum foil.
Rub the oil evenly over the foil.
Arrange the onions cut side down on the foil lined sheet.
Roast for about 30 minutes or until the bottoms turn dark brown and caramelized or when tender when pierced with a small knife of skewer.
Meanwhile, if desired, reduce the balsamic vinegar over medium high heat until the desired glaze thickness is achieved, usually reduced by about ½. Be careful of over reducing, the glaze will get thicker as it cools.
Remove the onions from the oven and let rest for 5 minutes.
Gently lift from the pan using a spatula, peel if desired or serve with the skins intact.
Season with salt and pepper to taste and drizzle with the balsamic glaze (if using).
The resulting onions are wonderful served as a side with roasts. They can also be peeled and chopped then added to grilled cheese sandwiches, salads, to enrich mashed potatoes, mixed with beans with fresh herbs for a bruschetta or served along with antipasto.