OVEN-ROASTED ONIONS

Yield: 12 side dish servings
Source: "The All New Good Housekeeping Cook Book"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37

INGREDIENTS

- 5 tablespoons olive or vegetable oil
- 5 jumbo red or white onions (1-1/4 pounds each),
cut into 3/4-inch-thick rounds
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar

DIRECTIONS

Preheat oven to 400 degrees F. Grease two jelly-roll pans with 2
tablespoons oil.

Arrange onions in single layer in prepared pans. Brush with 2
tablespoons oil, then sprinkle with 1/4 teaspoon salt. Place pans on
separate oven racks and roast 45 minutes.

Turn onions; brush with remaining 1 tablespoon oil, then sprinkle with
remaining 1/4 teaspoon salt. Rotate pans between upper and lower racks
and roast until tender and golden, about 30 minutes longer.

In cup, combine brown sugar and vinegar. Brush onions with vinegar
mixture and roast 5 minutes longer.