Most varieties of onions will work here, but we’re drawn to the pointed shape of Spanish yellow onions.

Prep: 20 minutes   Bake: 50 minutes   Oven: 425°

2 Tbsp. butter, melted
1 Tbsp. olive oil
1/3 cup balsamic vinegar
2 Tbsp. dry white wine, chicken broth, or water
1 Tbsp. granulated sugar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
4 medium yellow onions
Salt and freshly ground black pepper

1. In a 3-quart rectangular baking dish (not aluminum) combine butter and oil. Whisk in vinegar, wine, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

2. Peel off papery outer layers of onions, but do not cut off either end. Cut onions in half from stems through root ends. Place onion halves in the baking dish, cut sides up. Cover loosely with foil and bake in a 425° oven for 25 minutes.

3. Remove foil and use tongs to carefully turn onions cut side down. Bake, uncovered, for 25 to 30 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Season to taste with additional salt and pepper. Serve cut side up. Makes 8 servings.

MAKE AHEAD: Cool cooked onions; cover and chill overnight. To serve, cover with foil and reheat in a 325° oven 40 minutes or until warm.

Per serving: 81 cal., 5 g total fat (2 g sat. fat), 8 mg chol., 116 mg sodium, 9 g carbo., 1 g dietary fiber, 1 g protein.