Balsamic Roasted Onions

Balsamic Roasted Onions

Ingredients:
fresh red onions,
oil, olive, salad or cooking
butter, without salt
sugars, granulated
vinegar, balsamic
parsley, fresh

Directions:
Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500F.
Line 2 large baking sheets with foil.
Cut onions through root end into 3/4-inch-thick wedges.
Place in medium bowl; toss with oil.
Arrange onions, cut side down, on baking sheets.
Sprinkle with salt and pepper.
Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
Meanwhile, melt butter in heavy small saucepan over medium-high heat.
Add sugar and stir until sugar dissolves.
Remove from heat.
Add vinegar.
Return to heat.
Simmer until mixture thickens slightly, about 2 minutes.
(Onions and balsamic glaze can be made 1 day ahead.
Cool.
Cover separately and chill.
Rewarm onions in 375F oven about 15 minutes.
Stir glaze over low heat to rewarm.)
Arrange onions on platter.
Drizzle glaze over.
Sprinkle with parsley.