This week my CSA (community-supported agriculture) share included red- and green-leaf lettuce, kale, tomatoes, garlic scapes, and scallions, and some other greens whose name I do not know.   All fresh, fragrant, and wonderful, eaten cooked or raw.  But that’s not what I want to write about today.  Today I have in mind a different simple idea:  roasted onions.

4 medium sized yellow onions with the peels ON
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
balsamic vinegar

Turn on the oven to 425 and put the rack at the bottom of the oven.  Slice the onions in half, and put them in a plastic bag or a large bowl that has a lid.  Add the salt, pepper, and olive oil.  Close the bag or bowl, and shake until well mixed.  Remove the onions and place them, cut side down, on a cookie sheet with an edge.  Roast approx. 25 min until tender and golden.  Sprinkle with balsamic vinegar if you’d like a little extra zing.  These are really, really gooooood, and they add a special something to every meal you can imagine.
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