- 2 medium onions
- 1 1⁄2 teaspoons oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
Preheat oven to 425 degrees F.
Peel off papery layers and trim out root end. Cut onion in quarters.
Toss with oil, salt and pepper. Place cut-side down on a baking sheet.
Roast until tender, about 20-25 minutes.
Refrigerate leftovers within 2 hours.
To make clean-up easy, cover the baking sheet with foil.
Drizzle with 1 to 2 teaspoons of balsamic vinegar before serving for a different flavor.