This is my favorite way to make onions, especially little summer onions. The balsamic creates a glaze and sweetens these onions even more than they are already.
I turn my usual ratio for oil to vinegar around for this recipe because it is all about the balsamic. For vinaigrettes, I use 3: 1 oil to vinegar. Here it is the opposite. Note: adjust the amount of oil and vinegar for the size of your onions.
1 bunch summer onions (6) *
3 tablespoons really good balsamic vinegar
1 tablespoon olive oil
Preheat the oven to 350.
Slice the greens off the tops of the onions and cut off the bottoms. Slice them in half, but try to keep them together.
Whisk the oil and vinegar in the bottom of a mixing bowl and add the onions. Gently toss well. Turn out onto a baking sheet, cut side down, and roast for 20 to 25 minutes until the balsamic is cooked into the onions. It will look like a glaze.
Serve with grilled tofu, roasted vegetables like fennel and squash, or toss into a salad. Enjoy!