When buying onions, choose those that
are heavy for their size with dry, papery skins, and that show no signs of
spotting or moistness. Avoid onions that are soft or sprouting.
Young onions are sweeter than old ones. They should have absolutely no smell
whatever. If they do, they are probably bruised somewhere under the skin and are
on their way out. Store onions in a cool dry place with good air circulation for
up to three months.
Roasted Balsamic Onions
2 medium yellow onions, unpeeled
salt and coarsely ground pepper to taste
4 t. butter
8 t. balsamic vinegar
Preheat oven to 350°F. Butter a baking dish just large enough to hold the
onions. Cut the unpeeled onions in half lengthwise through the root and stem
ends. Cut a thin slice off the rounded side of each half so that it will sit
upright in the baking dish. Arrange the onion halves, cut side up, in the
prepared baking dish. Season with salt and pepper, and place 1 teaspoon of
butter on each half.
Cover and bake 45 to 50 minutes or until onions give slightly when the edges are
squeezed together between your fingers. Uncover and sprinkle each onion half
with 2 teaspoons of balsamic vinegar (use a fork to spread the onion layers
apart so that the vinegar can dribble down between the layers). Bake, uncovered,
another 15 minutes. Remove from oven and serve hot or at room temperature.
Makes 4 servings.