6 Spanish (yellow) onions, all uniformly about 3 inches in diameter
Virgin olive oil
Salt & pepper to taste
1/3 c. balsamic or red wine vinegar

Preheat the oven to 375 degrees. Place the onions in a small round oven-proof nonglass baking pan that can also be used on a stove burner. Leave the outer brown skins on the onions, rub them gently with plenty of olive oil and sprinkle with salt and pepper. Put the onions in the oven and bake for 1 to 1 1/2 hours or until the onions are soft but not mushy. Remove them to a serving platter and cut them in half vertically, leaving the outer brown skin in place. To deglaze the roasting pan, place it on a stove burner over medium low heat and pour in the vinegar. Scrape the pan well with a wooden spoon to dislodge all the "caramel", and let the vinegar alcohol burn off for about 4 minutes. Push aside any large pieces of outer onion skin that may be left in the pan. Use a pastry brush to brush the sauce over the open faces of the onion. Serve at once or set aside and serve at room temperature. Yield: 6 servings.

Onions are a nice vegetable to cook. Some people do not like them raw, this way they can be enjoyed cooked. When the Vadalia or Maui onions are in season try them this way, you'll be surprised how good they are.