1. Discard papery skin of onions but leave remaining intact. ( I cut both ends a little to make flat bottoms.

2. Place onions in roasting pan in a single layer and bake in preheated 375¼F oven for 1 1/4 to 1 1/2 hours or until tender. Cool slightly.

3. Cut onions in half and discard any more papery skin. Place onions, cut side up, in serving dish.

4. Add vinegar and water to roasting pan. Deglaze pan by scraping up flavorful pan juices.( Discard any bits of onion skin sticking

to pan). Cook, uncovered, until only a few syrupy tablespoons remain. Drizzle juice over cut surfaces of onions.

5. Sprinkle onions with salt, pepper and basil or parsley. Serve hot, cold or at room temperature.

Makes 8 servings.

This dish will keep well in the fridge for a few days,so can be

made ahead. Use diced in salads, sliced in sandwiches, or cut

in quarters as part of an appetizer platter.