ROASTED ONIONS WITH BALSAMIC VINAIGRETTE & ROSEMARY

Serves 6-8

5 medium yellow onions, peeled and sliced into 1/4” rounds

2-3 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1 Tablespoon fresh rosemary, finely chopped

salt and pepper to taste

Preheat oven to 400^oF.

Toss all ingredients with onions. Place in baking dish. Add 2 Tablespoons of water. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 20-30 minutes until onions are tender and caramelized.

Serve as a garnish with turkey or on top of a butternut squash puree.

Note:

Roasted Onions can also be served on top of steak, chicken or fish.

Leftover roasted onions are delicious on a salad. Or in a sandwich with sliced Parmesan, arugula and tomato.