- 5 large red onions
- 1/3 cup plus 1 tablespoon TOOC Olivum extra virgin olive oil
- 1/2 cup TOOC California Balsamico vinegar
- 1 teaspoon kosher salt
Preheat the oven to 450 degrees. Slice the tops off the onions and peel them, keeping the roots intact. Place the onions on a board and slice them in half vertically through the root. Cut each half into 4 wedges , taking care not to cut through the root. Place the onions in one layer in a baking dish.Cover them with olive oil, drizzle them with balsamic vinegar, sprinkle with salt and pepper and cover with foil. Bake for 45 minutes, uncover and bake for 5 more minutes. Onions should be soft.
Serves 6 as a vegetable side dish.