Salt Roasted Onions

1. 1

   ["Preheat oven to 350u00b0F.", "Cut a thin slice off the stem end and root end of each onion, but don't peel the onions.", "Pour a 1/4"" thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2"" between them.", "Arrange the onions, stem end up, on top of the salt.", "Roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours.", "Meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. Remove pan from heat.", "Take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached.", "Carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl.", "Arrange the split onions, cut side up, on a platter. Drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper.", "Serve warm."]

* Per serving · 4 servings · Values may vary.

No additional tips available.