These onions are so sweet, you might be tempted to eat them for dessert.
medium-size red onions
cup chicken stock
tbsps balsamic vinegar
springs of rosemary and/or thyme
Salt and pepper
Preheat oven to 400 degrees F. Remove papery skin from onions. Slice onions in quarters from to to bottom so each quarter includes some of the core to hold it together. Set quarters in a small baking dish, pointy side up. Season with salt and pepper, add stock and balsamic and top with herbs. Cover tightly with foil and bake for 45 minutes. Remove foil and bake for 30 more watchful minutes or until onions are very caramelized and the liquid is reduced to a thick glaze.