Slow roasted onions

A delicious side to a harty meal

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a small bowl, creat a marinade using the water, red wine vinegar and brown sugar

Step 2

Mix in 1 teaspoon of the rosemary, salt, pepper, and pepper flakes, and pour mixture in a 8"x8" baking dish

Step 3

Trim the ends off the onions and cut horizontally, leaving the skin on, place the wide side down in the marinade.

Step 4

Cover and marinate up to 24 hours in the fridge

Step 5

Preheat oven to 420

Step 6

Turn onions over in marinade, and top each with 1/2 tea spoon of butter and sprinkle with remaining rosemary.

Step 7

Roast uncovered in oven for 1 hour, basting once or twice during cooking.

Step 8

Remove from heat, spoon reduced sause over top and sprinkle with parsley. Remove outer skins before eating