Roasted onion

Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories. Roasted onion can be easily prepared at home from medium unpeeled onions. The procedure involves Adjusting the oven rack to lowest position; heat to 425 degrees. Then Cut the onions in half; toss with oil and a generous sprinkle of salt and pepper. Place in such a way that the cut-side faces down, on a lipped cookie sheet. Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar and the favorite and Western cuisine favorite roasted onions are ready to be served. Make them a one-dish meal, a first course, a salad or side dish. All but the sharpest of onions can be mellowed into luscious sweetness by roasting them. A drizzle of flavorful, high-quality balsamic or cider vinegar before serving highlights that sweetness to perfection but is completely optional.