Balsamic-Glazed Red Onions

Ingredients

• 4 medium red onions
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon plus 1 teaspoon chopped fresh oregano
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Directions

1. Preheat the oven to 400F. Trim away any scraggly onion roots, but leave the solid root ends attached. Halve each onion from the stem end down through the root, then remove the skins and any papery outer layers. Slice each half into 4 wedges, making each cut through the root so the pieces hold together.
2. Fit the onion wedges snugly into a 1 to 1 1/2 quart baking dish, such as a 9-inch round or oval dish or an 8-inch square dish.
3. Drizzle the olive oil and balsamic evenly over the onions, then scatter on 1 tablespoon of the oregano, the salt, and the pepper. Skip the stirring here so the wedges stay nicely arranged.
4. Cover the dish with foil and roast for 30 minutes. Take off the foil, then put the dish back in the oven and roast, uncovered, for another 30 minutes.
5. In a bowl, whisk together the balsamic, mustard, salt, and pepper. Add the olive oil gradually, whisking as you go.
6. Spoon the glaze over the roasted onions and place the dish back in the oven. Roast for 10 minutes more, until a knife tip slides easily into the onions.
7. Scatter the remaining 1 teaspoon oregano over the onions just before serving.