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Roasted sweet onions with balsamic vinegar

Yield: 8 Servings

Ingredients:

• 4 md Sweet onions; peeled halved
• 3 tb Olive oil Salt White pepper
• 1 Tablespoons; water
• 1/3 c Balsamic vinegar
• 2 tb Brown sugar
• 2 tb Butter

Instructions:

Recipe by: CLARISSA FINCO Preheat over to 350 Degrees F. Rub onion halves with olive oil. Sprinkle halves on both sides with salt and white pepper. Place onions cut side down in a large skillet that can go into the oven. Baken onions until sof about an hour. With a spatula scoop up onions and place them in a serving dish cut side up. Place water vinegar brown sugar and butter in same skillet that onions were roasted in. Srape skillet to dissoslve brown baked-on juices from onions. Heat to boiling. Boil a minute to reduce then spoon mixture over each onion. Taste and add more salt if necessary. Serve hot. Per serving: 84 calories 6 grams fat 8 milligrams cholesterol 327 milligrams sodium. Atlanta Journal/Constitution from a then unpublished cookbook by Shirley Chorrihe

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