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So simple and so elegant - you eat the onions right in the skin.

Don't forget to check out my Backyard Barbecue dinner menu which includes Roasted Balsamic Sweet Onions.

2 large sweet onions (Walla Walla, Vidalla, or Maui), peeled
Coarse salt and coarsely ground pepper to taste
4 teaspoons butter
8 teaspoons balsamic vinegar

Preheat oven to 350 degrees F. Butter a baking dish just large enough to hold the onions.

Slice of the top and the bottom parts of the onions so they sit flat in the baking dish; cut the onions in half. Arrange the onion halves, cut side up, in the prepared baking dish. Season with salt and pepper, and place 1 teaspoon of butter on each half.

Cover and bake 50 to 60 minutes or until onions give slightly when the edges are squeezed together between your fingers. Remove from oven.

Uncover and sprinkle each onion half with 2 teaspoons of balsamic vinegar (use a fork to spread the onion layers apart so that the vinegar can dribble down between the layers).

Serve hot or at room temperature.

Makes 4 servings.