Ingredients
2 pounds red onions (about 4 onions)
2 tablespoons Olive Cart California Picual Extra Virgin Olive Oil
¼ teaspoon Olive Cart South Haven Flaked sea salt
¼ teaspoon black pepper
3 tablespoons Olive Cart Holiday Fig Balsamic Vinegar
2 tablespoons unsalted butter
1 teaspoon sugar
Directions
- Preheat oven to 400°F.
- Peel onions; cut each into 3 or 4 wedges. Combine with olive oil, salt, and pepper in a large bowl; toss well to coat.
- Arrange onions in an even layer on a large baking sheet. Roast until dark golden and slightly charred, about 45 minutes, stirring every 15 minutes.
- To serve, toss roasted onions in glaze; season with salt and pepper to taste. Serve warm.
