- 4 medium onions
- Extra virgin olive oil (EVOO), for liberal drizzling
- 4 tablespoons rosemary, coarsely chopped
- Salt and pepper
- Balsamic drizzle (optional)
Pre-heat the oven to 500ºF.
Cut each onion into six wedges, leaving the root ends attached. Peel the outer skin off the onion wedges and arrange the wedges on a baking sheet. Dress with EVOO to coat and season with rosemary, salt and coarsely ground pepper. Roast for 20-25 minutes, until caramelized at edges and tender. Serve warm or room temp as-is or with Balsamic Drizzle.