Ingredients
MARINADE:--
1 cup water
1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp brown sugar
1 tsp fresh rosemary, chopped
½ tsp SIDS SALT & PEPPER
1 pinch red pepper flakes
4 large onions
ROASTING:--
4 tbsp butter
1 tsp fresh rosemary chopped
Directions
Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 20x20 cm baking pan or round 30 cm baking stone depending on size of onion.
Trim the end of onions and cut horizontal (leaving skin on) and place cut side down in marinade. Marinate overnight covered in refrigerator.
Preheat oven to 200°C. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with ½ tablespoon of butter and remaining teaspoon of rosemary.
Roast uncovered in oven for 1 hour until golden brown, basting once or twice during roasting.
Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary.
Remove outer skins before eating and serve.
