Ingredients:
24 small boiling onions
1/2-2/3 cup olive oil
1/3 cup balsamic vinegar
salt
freshly ground black pepper
2 tablespoons minced Italian parsley ( , to garnish)
Directions:
Preheat oven to 350F.
Remove outermost skin of onions, leaving a hard, inedible exterior.
Put onions in a bowl.
Add enough olive oil to nearly cover them, toss to coat.
Transfer onions to a roasting pan, reserving oil.
Bake, basting onions occasionally with reserved oil, until they are tender when pierced with a knife.
(Baking time depends on the size of the onion but they will probably be done in 45 minutes to 1 hour and 15 minutes.) Transfer onions to a plate and let them cool.
Place roasting pan over a medium hot burner and add vinegar.
Reduce liquid to a dark, hazy syrup.
Pour syrup over onions.
Season to taste with salt and pepper and sprinkle with parsley.
Serve cool.
Servings: Serve
Time preparation: 10 min.
Time total: 100 min.