Roasted Agrodolce Onions

Ingredients

• 3 lb yellow or sweet onions, such as Vidalia or Walla Walla (Peel and cut into wedges, leaving a thin slice of each root end intact so the wedges hold together.)
• 0.25 cup extra-virgin olive oil
• 0.25 cup sherry vinegar (Use Spanish sherry vinegar for its rich, woodsy flavor.)
• 2 tbsp granulated sugar
• kosher salt (Season to taste.)
• black pepper (Freshly ground; season to taste.)

Steps

1. 1

   Heat the oven to 375°F (190°C). Have a large baking dish ready; the onion wedges may fit tightly at first, which is fine because they will shrink as they roast.

2. 2

   Trim only a thin slice from the root end of each onion, leaving the base largely intact. Peel the onions and cut each one into wedges through the root so the layers remain attached.

3. 3

   Arrange the onion wedges cut-side up or on their sides in the baking dish. Keep the wedges together rather than separating their layers.

4. 4

   Whisk together the olive oil, sherry vinegar, sugar, kosher salt, and black pepper. Pour the mixture evenly over the onions, turning or basting the wedges as needed to coat them.

5. 5

   Cover the baking dish tightly with aluminum foil. Roast for about 60 minutes, or until the onions have begun to soften substantially.

6. 6

   Remove the foil and reserve it if making the onions ahead. Baste the onions generously with the liquid in the bottom of the dish.

7. 7

   Return the dish to the oven uncovered and roast for about 30 minutes more, basting once or twice, until the onions are very tender, succulent, and lightly browned and the liquid has become a glossy sweet-and-sour glaze.

8. 8

   Let the onions cool briefly, then baste once more with the pan juices and serve warm or at room temperature.

Notes

To make up to two days ahead, complete the covered cooking, then uncover and cool the onions. Re-cover with the reserved foil and refrigerate. To serve, baste with the liquid in the dish and bake uncovered at 425°F (220°C) for 25 to 30 minutes, basting once halfway through; cool slightly and serve. Do not completely cut off the root ends, or the wedges may fall apart.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• roasted
• make-ahead
• Italian
• Thanksgiving
• holiday