Baked Onion Salad with Cracked Black Pepper

You’ll Need:

• 4 large white onions, about 1 1/2 lbs.
• 5 Tbsp. olive oil
• 2 tsp. cracked black pepper
• 1 Tbsp. balsamic vinegar
• 1/2 tsp salt
• 1 Tbsp water
• 1 Tbsp chopped parsley

To Do:

Preheat the oven to 300 F (150 C).

Trim the ends from the onions but do not peel. Cut the onions into 1/2 inch slices. Oil a baking sheet with some of the olive oil and place the onion slices close together on the baking sheet. Brush lightly with some of the olive oil and cover loosely with some aluminum foil. Bake for 1/2 hour. Remove the aluminum foil and bake for another 1/2 hour. Carefully turn the onion slices over and bake for 1/2 hour more. The onion should be a deep brown but not burned. Cool slightly before removing the skin and any dried out rings. Place on a serving plate.

Beat the cracked black pepper, balsamic vinegar, salt, water and the remaining olive oil together. Drizzle over the onion and sprinkle with the chopped parsley. Serve at room temperature.