This stunning dish gives red onions their own glamorous role at the table. Roasted and glazed with balsamic vinegar, these onions can accompany a vegetarian main course or a succulent roast chicken without skipping a beat. Even better: the recipe is so simple that you’ll think you’re cheating. When you’re prepping the onions for this dish, peel until there’s no papery skin left. Also keep the roots intact by barely trimming them so that the onion wedges stay joined during roasting. Pack the onion wedges tightly into your baking dish – really jam them in – and sprinkle with olive oil, balsamic, and fresh oregano, or whatever other herb you have on hand. Roast them for a whole hour – don’t skimp on the timing. The finished onions should be practically melting by the time they’re done. The last pièce de résistance is a balsamic-Dijon glaze poured over top the nearly-finished onions. Send the onions back to the oven briefly, then sprinkle with a little extra oregano and present your new starring dish to the table.
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
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!)
