Roasted Onions with Vinegar and Rosemary

Since receiving a beautiful rosemary plant from my friend Edie, that she grew from seed, I have made anything and everything that mentions rosemary. OMG! You will not believe how easy and delicious this dish is. If you have left-overs use them in a salad or spoon them over braschetta with slivered Manchego or Parmesan cheese.

I'm thinking a few of these over a cheese omelet couldn't be a bad thing.  Or are you making hamburger sliders todaay?

Roasted Onions with Vinegar and Rosemary
4-6 servings
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4 or 5 onions, sliced into 1/2 inch rounds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped rosemary
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Toss the onions with the oil, vinegar, and rosemary. Season with salt and pepper. Put them in a baking dish with a few tablespoons water. Cover and bake for 30 minutes, then uncover and continue baking until the onions are browned around the edges and tender, about 30 minutes more. Give them a stir every 10 minutes or so toward the end.