Recipe information
Yield
serves 4-6
Ingredients
2 or 3 large Vidalia onions
1/2 cup chopped fresh mint
3 tablespoons extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup balsamic vinegar
Preparation
Peel and trim the onions. Cut each one in half through the stem and root end. In a medium bowl, stir together the mint, oil, garlic, salt, and pepper. With your hands, coat the onions with this mixture and place the onions in a roasting pan. Bake at 350 degrees for 30 minutes. Baste the onions with the juices and continue roasting for 15 minutes longer, or until the onions are soft when pierced with a knife. Remove the pan from the oven and drizzle the vinegar over the onions. Arrange the onions on a platter.
