Yield
Makes 10 to 12 servings

Notes: Up to 1 day ahead, bake onions, cool, cover, and chill. Serve at room temperature.

How to Make It

Step 1

In a 12- by 17-inch pan, combine vinegar, 1 1/4 cups water, brown sugar, salt, and pepper.

Step 2

Cut onions in half lengthwise. Lay onions cut side down in pan.

Step 3

Bake in a 400° oven until onions give readily when they are gently squeezed and most of the liquid has evaporated, 50 to 60 minutes. If liquid cooks away, add a little water to prevent scorching. Arrange onions cut side up on a platter and pour pan juices over them. Serve hot or at room temperature. Add salt to taste.

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