2 lbs. (10 sm.) yellow onions
Salt and freshly ground black pepper, to taste
2 tbsp. olive oil
2 tbsp. balsamic vinegar
Handful fresh sage leaves coarsely chopped or 1 tsp. dried sage

Set the oven at 400 degrees. Peel the onions, leaving the stems intact. Cut them into quarters and put them into a baking dish so that they fit snugly. Sprinkle them with salt, pepper, oil, and vinegar. Toss them so they are coated all over.

Cover the dish with foil and bake the onions for 1 1/2 hours or until they are tender. Halfway through roasting, remove the foil and carefully turn each onion onto another cut side.

If you prefer more caramelized onions, let them cook for 2 hours. Sprinkle the onions with sage and more pepper and serve hot.