SERVES 10

Roasted onions are flavorful and sweet. Try using red onions to add color to any dish and provide a polyphenol boost. 

- 8 medium onions, cut into 6 wedges each - 1/4 cup aged balsamic vinegar
- 1 tablespoon honey
- Freshly ground black pepper
- 1 tablespoon extra virgin olive oil

Put the onion wedges in a bowl of ice water and soak for about 2 hours. Drain in a colander for 10 minutes.

Preheat the oven to 400 F. Arrange the onions on an oiled baking dish.

Whisk the vinegar and honey together, and season with pepper. Pour over the onions, tossing gently to coat. Drizzle the onions with olive oil.

Cover with foil and bake for 25 minutes. Uncover and bake an additional 45 minutes, or until tender.