Today’s recipe is really easy, but there are
a couple of little tricks I really want to show you. Here’s a little trick about choosing
fresh onion. Look at the onion, and at the top part of it here, and with your thumb,
press it. You see, this one is really nice and firm, which is a sign of its freshness.
Compared to this guy — look at this, you see how soft it is on the top part here? And
also this one has little green shoots coming out of it. That’s the difference. When you’re
at the market, make sure you pick this kind. Cut the top off the onion, and then, with
a paring knife, make a slit all the way down to the root end, without cutting through the
root end. With your fingers, peel the first layer, leaving the root end intact. Once that’s
done, you’re going to trim off the roots here, kind of clean up the root end, but you want
to make sure you don’t cut right through it. Lay the onion upside-down and literally cut
it in half, right through the root end. Then you’re going to quarter it again, right through
the root end. And then cut each quarter in half, making sure you cut it, again, right
through the root end. The result is that we have slices with all the layers of the onion
still attached together. Place the onion slices in a roasting pan. Drizzle with the balsamic
and the olive oil. Sprinkle with the salt and the black pepper, and very gently toss
with your hands. We don’t want to break our slices apart. Now lay all the slices on their
side, in one layer. Cover tightly with foil and bake the onions for 15 minutes at 475
degrees. Our 15 minutes are up. So remove the foil, but be very careful not to burn
yourself, because there’s plenty of steam that will be coming out. Look at those onions!
Carefully turn the onions over
and return the pan to the oven, uncovered this time, for 15 to 20 minutes. They are
done. They smell incredible! The balsamic reduction has made them so beautifully caramelized.