Serve hot or at room temperature as a side dish to roasts, or in salads.
- 10 eschallots, peeled and kept whole (or 3 large red onions, peeled and quartered)
- 3 tbsp olive oil
- ¼ cup/ 60 ml balsamic vinegar
- 1 tsp sea salt
- Preheat the oven to 180 C/ 350 F.
- Place the eschallots/onions in a medium baking dish. Drizzle over the olive oil and balsamic vinegar and stir to coat. Sprinkle with salt. Cover with foil and roast for 45 minutes, then remove the foil. Shake the pan to coat the onions again in the glaze and put back in the oven to roast for another 45 minutes, to an hour until the glaze has reduced and the onions are completely soft all the way through.