Generally speaking, I read a lot about Mediterranean cooking, but lately I’ve been focusing on its emphasis on simplicity. I keep seeing one particular idea, that you need only a short list of ingredients in a small kitchen to make spectacularly flavorful dishes. No need for 40 herbs and spices. Maybe five or ten. Here’s what I mean. Today I have in mind an exceedingly simple recipe: roasted onions. These onions are really, really gooooood, and they add a special something to every meal you can imagine.

4 medium yellow onions with the peels still on
2 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon balsamic vinegar

1. Heat the oven to 425F and place a rack at the bottom of the oven.

2. Slice the onions in half through the equator, and place them in a bag, or in a large bowl with a lid.

3. Add salt, pepper, and olive oil. Close the bag or bowl, and shake until well mixed.

4. Remove the onions and place them, cut side down, on a cookie sheet with an edge.  

5. Roast approximately 25 minutes until tender and golden.  

6. Sprinkle with balsamic vinegar for a little extra zing just before serving. Peel off the skins before you eat your onions.