Roasted Onions with Vinegar

Roasted Onions with Vinegar

adapted from Bon Appetit October 2016

Roasting onions in their skins helps the onion retain their natural sugars. There will be some onions that will be jammy while others are tender crisp.

served with Sous Vide Bison Steaks with Chile-Garlic Oil

Makes 2 servings                                                     0 WW Blue points / serving

1/2 lbs. small to medium onions

1 1/2 tsp. red wine vinegar

Kosher salt & Freshly ground black pepper

1. Preheat the oven to 400F.
2. Place the onions in a baking dish.
3. Roast 30-40 minutes or until the onions can be pierced with a cake tester to the middle.
4. Transfer to  a cutting board; slice in half, remove papery layers.
5. Separate layers into individual pedals and transfer to a bowl.
6. Drizzle with vinegar and season with salt and pepper before serving.

Enjoy!