Roasted Sweet Onions
An easy accompaniment to beef, chicken, or lamb.
3 large sweet onions
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp garlic, chopped
1 tsp salt
1/2 tsp freshly ground pepper
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1/4 cup Aunt Angie's Balsamic Vinegar of Modena
Remove onion skins; cut onions in half from stem to root end. Combine Vera Jane's Extra-Virgin Olive Oil, garlic, salt, pepper, and herbs. With your hands, coat onions with the mixture, and place in a covered baking dish. Bake in a preheated 350ºF oven for about 1 hour or until soft. Baste occasionally. Remove from oven, and drizzle generously with balsamic vinegar.
Makes 4 servings