Baked Onions

Source: Williams-Sonoma Vegetarian

• 4 red onions
• 4 fresh rosemary springs
• 1/4 cup olive oil
• 1 1/2 tbs balsamic vinegar
• 1 tbs brown sugar
• 2 tbs red wine vinegar
• 3/4 cup vegetable stack
• salt and pepper

Preheat oven to 375 degrees F.

Cut a thin slice from the top of each onion and then cut a small slit (1/2 inch deep in the center. Insert a rosemary sprig into each slit. Place the onions in a small baking dish.

In a small bowl, stir together the olive oil, balsamic vinegar, brown sugar, red wine, and stock. Pour into the bottom of the dish and baste the onions. place in the oven and bake, basting a few times with the dish juices, until the onions are soft (1-1 1/2 hours).

Before serving, split the skins with a knife and remove. Season the onions to taste with salt and pepper.