Salt Roasted Onions - cooking recipe

Ingredients

6 yellow onions, unpeeled
kosher salt
1/2 cup balsamic vinegar
freshly ground sea salt, preferably gray salt
fresh ground black pepper

Preparation

Preheat oven to 350\u00b0F.
Cut a thin slice off the stem end and root end of each onion, but don't peel the onions.
Pour a 1/4\" thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2\" between them.
Arrange the onions, stem end up, on top of the salt.
Roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours.
Meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. Remove pan from heat.
Take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached.
Carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl.
Arrange the split onions, cut side up, on a platter. Drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper.
Serve warm.