Salt Roasted Onions

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 yellow onions, unpeeled
• kosher salt
• 1/2 cup balsamic vinegar
• freshly ground sea salt, preferably gray salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 350°f.
• 2 cut a thin slice off the stem end and root end of each onion, but don't peel the onions.
• 3 pour a 1/4" thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2" between them.
• 4 arrange the onions, stem end up, on top of the salt.
• 5 roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours.
• 6 meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. remove pan from heat.
• 7 take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached.
• 8 carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl.
• 9 arrange the split onions, cut side up, on a platter. drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper.
• 10 serve warm.