Outside the Sunday box
I'm making my old time French roasted chicken in the pot, roasted potatoes/parsnips in duck fat, steamed carrots, and sautéed spinach. All from the farmers market and fresh as a daisy.
I decided this week it needed a kick in the pants. Some acid to marry the flavours was in order.
4 red onions sliced
Couple glugs each olive oil/balsamic vinegar
2 Tbs sugar
350 oven for 30 mins. Keep things moving every 10 minutes or so.
I prefer them room temp to plate.
Serve this alongside any roast and ...yipetty yip! Caramelized - sweet, salty, glossy red onions.