Notes: Up to 1 day ahead, bake onions, cool, cover, and chill. Serve at room temperature.
1 cup balsamic vinegar
3 tablespoons firmly packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 or 6 onions (1/2 lb. each), unpeeled
How to Make It
In a 12- by 17-inch pan, combine vinegar, 1 1/4 cups water, brown sugar, salt, and pepper.
Cut onions in half lengthwise. Lay onions cut side down in pan.
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.