8 onions
25 ml butter 2 tbsp
10 ml sugar 2 tsp
15 ml balsamic vinegar 1 tbsp
5 ml olive oil 1 tsp
50 ml water 1/4 cup
salt & pepper to taste
50 ml red pepper, cut into thin strips 1/4 cup
Peel onions, leaving root end intact. Cut in half through stem end. In large skillet; melt butter over medium heat. Sprinkle with sugar. Add onions cut side down. Cook for 8 to 10 minutes or until browned. Arrange in 11 x 7 inch (2 L) baking dish. Sprinkle with vinegar and oil. Pour water into the skillet and bring to a boil. Scrape up brown bits. Add salt and pepper. Pour over onions. Cover with foil and bake at 350 F (180 C) for 30 minutes. Turn onions over and bake 45 minutes longer, turning once more (onions can be prepared to this point and refrigerated). Sprinkle with red pepper. Cover and bake 15 minutes longer, basting occasionally.
Serves 8