- 6 medium Vidalia or other sweet onions, unpeeled
- ¼ cup fruity olive oil
- Kosher (coarse) salt and freshly ground black pepper to taste
- 1/3 cup balsamic vinegar
- 1/3 cup fresh orange juice
- 2 teaspoons grated orange zest
- Preheat the oven to 375° F.
- Rub the skins of the onions generously with the olive oil. Place them in a heatproof roasting pan and sprinkle with salt and pepper. Roast the onions until soft and tender, 45 to 60 minutes.
- Cut the onions in half through the root ends and arrange cut sides up on a serving platter. Add the vinegar and orange juice and zest to the drippings in the roasting pan. Place the pan over medium-high heat and cook the liquid until reduced to a glaze. Drizzle the glaze over the roasted onions. Serve the onions at room temperature.