Ingredients:
- 4 large sweet onions such as Vidalia or large spring onions, halved
- 1 tablespoons unsalted butter
- 1 tablespoon Extra-Virgin Olive Oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons Oregano White Balsamic Vinegar
- 1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried
Instructions:
- Preheat oven to 375°F.
- Peel the onions and slice them in half, stem to root
- Melt butter and combine in a small bowl with EVOO and oregano balsamic
- Brush both sides of the onions with the butter mixture and season with salt and pepper
- Spray (or brush) sheet pan with a thin layer of olive oil (MISTO Oil Sprayer works great)
- Place onions, cut side down, on the sheet pan and bake in the preheated oven for about 40 minutes or until they’re tender and the edges have caramelized.
- Once the onions are caramelized, remove them from the oven and sprinkle fresh (or dried) oregano over the top.
- Serve warm as a side dish or as a savory topping for grilled steak.