I think people sometimes forget just how versatile onions really are. They are almost as versatile as potatoes.
5 large red onions
⅓ cup olive oil
½ cup balsamic vinegar
1 teaspoon kosher salt
¼ teaspoon black pepper
Preheat the oven to 425 degrees. Lightly grease or spray a 9 × 13-inch baking dish with nonstick cooking spray. Peel and slice the tips off the onions. Cut each onion into 8 wedges. Place the onions in one layer in the baking dish. Brush the onions with olive oil. Drizzle with the vinegar. Sprinkle with salt and black pepper. Cover with foil and bake for 45 minutes or until the onions are tender. Remove the foil and bake for an additional 10 minutes.
Makes 10 to 12 servings.