Name: Balsamic-Glazed Red Onions
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the onions -; 4 medium red onions (1 1/2 to 2 pounds total) -; 2 tablespoons olive oil -; 2 tablespoons balsamic vinegar (See our Guide to Balsamic Vinegar ) -; 1 tablespoon plus 1 teaspoon chopped fresh oregano -; 1/8 teaspoon salt -; 1/8 teaspoon ground black pepper -; For the glaze -; 1 tablespoon balsamic vinegar -; 1 teaspoon Dijon mustard -; 2 tablespoons olive oil -; 1/8 teaspoon salt -; 1/8 teaspoon ground black pepper -

Ingredients for - Balsamic-Glazed Red Onions

1. For the onions

2. 4 medium red onions (1 1/2 to 2 pounds total)

3. 2 tablespoons olive oil

4. 2 tablespoons balsamic vinegar (See our Guide to Balsamic Vinegar )

5. 1 tablespoon plus 1 teaspoon chopped fresh oregano

6. 1/8 teaspoon salt

7. 1/8 teaspoon ground black pepper

8. For the glaze

9. 1 tablespoon balsamic vinegar

10. 1 teaspoon Dijon mustard

11. 2 tablespoons olive oil

12. 1/8 teaspoon salt

13. 1/8 teaspoon ground black pepper

How to cook deliciously - Balsamic-Glazed Red Onions

1 . Stage

Prepare the onions: Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.

2 . Stage

Pack onions into baking dish: Pack the onions as tightly as you can into a 1 to 1 1/2 quart baking dish (9-inch round or oval, 8-inch square). Sprinkle the olive oil, balsamic, 1 tablespoon of the oregano, salt, pepper evenly over the top. (No need to stir or you'll disturb the pretty arrangement!)

3 . Stage

Roast the onions: Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.

4 . Stage

Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.

5 . Stage

Pour the glaze over the roasted onions and return the dish to the oven: Continue cooking another 10 minutes, or until the onions are very tender when pierced with the tip of a knife.

6 . Stage

Serve: Sprinkle the onions with the remaining 1 teaspoon oregano before serving.