Balsamic-Glazed Onions

Sometimes an interesting dinner is not about a fancy main course. It's just the addition of an interesting side dish to something as simple as baked chicken or grilled fish. Here's one such interesting side dish. These onions roast for an hour, becoming earthily sweet and infused with the wonderful richness of balsamic vinegar and rosemary.

Balsamic-Glazed Onions
From Martha Stewart's Everyday Food.

4 red onions, peeled and quartered, layers separated
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon dried rosemary (or use a couple tablespoons fresh rosemary if you've got it)
Kosher salt and ground pepper

Preheat oven to 450 degrees.

Line a baking sheet with foil. Place onions on pan and toss with oil, balsamic vinegar and rosemary. Season with salt and pepper.

Cover pan with another sheet of foil and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover and continue to roast, tossing occasionally, until onions are softened and browned, about 30 minutes additional.

If you'd like, drizzle another tablespoon of balsamic vinegar over onions before serving.