Lunch: Balsamic Glazed Onions and Shallots

Balsamic vinegar imparts a sweet-and-sour quality to our Glazed Onions and Shallots, which are an ideal addition to the holiday table.

Ingredients

1 lb. pearl onions
1 1/2 lb. small shallots
1 1/2 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. olive oil
4 tbsp. fig balsamic vinegar

Instructions

Heat the oven to 425 degrees F. Toss the onions, shallots, salt, pepper, and olive oil together and transfer to a medium baking pan.
Roast for 30 minutes, toss with 3 tablespoons vinegar, and continue to roast until onions and shallots are tender when pierced by a sharp paring knife — 30 more minutes.
Transfer to a serving platter and drizzle with the remaining tablespoon balsamic vinegar. Serve warm or room temperature.

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