- 12 brown onions, unpeeled
- 4 cups balsamic vinegar
- 1⁄4 cup extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C.
Cut a cross into the top of each onion, cutting halfway into them.
Place on a roasting tray and drizzle with the vinegar and oil. Season to taste.
Cover with foil and roast for 1 hour. Remove the foil and roast for for a further hour.
Serve warm or at room temperature.
Cook's note: These onions may take two hours to cook, but they couldn’t be easier to make.