Classic Oven Roasted Onions

Count on one onion per person

Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories. Make them a one-dish meal, a first course, a salad or side dish. My Tuscan grandmother served them simply -- sprinkled with good wine vinegar and a little olive oil. I skip the olive oil and use only balsamic vinegar. For a simple supper -- a favorite comfort food -- try the warm onions with balsamic and a crumbling of a favorite blue cheese, mild fresh goat cheese, or whatever else appeals. Use a country bread with chewy whole grains and crust to sop up the juices.

4 medium to large organic onions (yellow, red, white)
A Selection of Flavoring:
- salt and freshly ground black pepper, 2 to 3 tablespoons wine vinegar and 1 tablespoon extra-virgin olive oil
- 3 tablespoons good quality commercial Balsamic vinegar and possibly 2 to 3 ounces Gorgonzola, Maytag Blue, fresh goat cheese, Parmigiano-Reggiano, Fontinella, or cheese of choice, crumbled or grated
- chopped fresh herbs, rice and grain salads, hummos (pureed chickpeas spread)

Spread a sheet of foil on oven rack and preheat to 400 degrees. Trim away root and a 1/4 inch of top of onions. Set root side down on foil, spacing about 2 inches apart. Roast 1 hour, or until easily pierced with a knife. Serve warm or at room temperature. Make 2-inch deep cross out of top of each onion, spread slightly and season.

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