Roasted Rosemary Onions

• 4 medium whole onions
• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil, plus
• extra extra virgin olive oil, for drizzling
• salt & freshly ground black pepper, to taste
• 1 teaspoon finely chopped fresh rosemary, plus
• 12 tablespoon fresh rosemary leaf

1. Pre-heat oven to 350F (180C).
2. Cut onions in half, top to bottom.
3. Trim and peel each onion half, but do not cut off the root end; this will keep the onions intact as they cook.
4. Arrange the onions in one layer in a baking dish, cut side up.
5. Sprinkle evenly with the vinegar, followed by the oil, salt, pepper, and chopped rosemary.
6. Cover with foil and roast for 30 minutes.
7. Remove the foil, and broil until lightly charred, about 5 minutes.
8. Remove from oven and drizzle with extra olive oil, if desired, then sprinkle with rosemary leaves and serve.

onions, red wine vinegar, extra virgin olive oil, extra extra virgin olive oil, salt, fresh rosemary, rosemary leaf

Taken from www.food.com/recipe/roasted-rosemary-onions-100998 (may not work)