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My Tuscan grandmother served them simply -- sprinkled with good wine vinegar and a little olive oil. Bake for 25 minutes until bubbling and tender. I skip the olive oil and use only balsamic vinegar. Sprinkle generously with salt and pepper and top with a rosemary sprig. https://www.nospoonnecessary.com/oven-caramelized-onions-recipe Increase the oven temperature to 400 degrees F and cook for another 15 to 20 minutes until the onions are completely tender and the tops are browned. https://www.allrecipes.com/recipe/88280/roasted-vidalia-onions Make them a one-dish meal, a first course, a salad or side dish. Place a thin pat of butter on each onion. Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories. https://recipes.howstuffworks.com/oven-roasted-peppers-and-onions-recipe.htm https://www.marthastewart.com/312694/baked-chicken-and-onions Drizzle the olive oil over the onions. Onions are an assertive ingredient, usually used to bring either aggressive astringency or deep, developed umami to a dish. https://recipeland.com/recipe/v/french-fried-onions-oven-baked-57217

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