Balsamic Glazed Red Onion

 

Ingredients

• For the onions
• 4 medium red onions (c. 1kg total)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar 
• 1 tablespoon plus 1 teaspoon chopped fresh oregano
•  Salt and black pepper
• For the glaze
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• Salt and black pepper
• 
  
• Method

1. Prepare the onions:

   Preheat the oven to 200C. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
2. Pack onions into baking dish:

   Pack the onions as tightly as you can into a 1 to 1 1/2 litre baking dish (225mm round or oval, 200mm square).

   Sprinkle the olive oil, balsamic, 1 tablespoon of the oregano, salt, pepper evenly over the top. 

   
3. Roast the onions:

   Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
4. Make the glaze:

   In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.
5. Pour the glaze over the roasted onions and return the dish to the oven:

   Continue cooking another 10 minutes, or until the onions are very tender when pierced with the tip of a knife.

6. Serve

7. Sprinkle the onions with the remaining 1 teaspoon oregano before serving