Dark, sweet-tart balsamic vinegar adds tangy depth to roasted onions.  A very sophisticated addition to your dinner party.

Ingredients:

• 1 pound onions (any kind, but if they are large cut in quarters)
• 1 c balsamic vinegar (not the best stuff)
• 4 Tab olive oil
• 1 tsp chopped rosemary or thyme
• 1 Tab chopped garlic
• 2 Tab brown sugar

Directions:

1. Preheat the oven to 350°
2. In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, garlic and rosemary.
3. Place in large baking dish.
4. Cover.
5. Roast 20 minutes or until onions are soft.
6. Uncover and cook 5 – 10 minuets more or until liquid is almost evaporated and onions are browned.
7. Cool.
8. Store covered in the refrigerator.

Serves:  4

Source:  Greg Strickland, Executive Chef, Vi Highlands Ranch
True balsamic vinegar is made by aging boiled Trebbiano grape juice in barrels for 12 to 25 years and can cost $50 to more than $200. Many versions at supermarkets are made from regular wine vinegar with added sweeteners — they cost $3 to $14.