The evenings have started to cool off earlier, almost as soon as the sun starts to set, and last Saturday was such a perfect evening with the most beautiful sunset.
A pot roast was doing its thing, but that was hours away from being ready, so while we waited, I roasted a head of garlic until it was soft and caramelized. We spread whole cloves of that sweet, buttery garlic on slices of toasted rosemary bread and drizzled them with honey. The combination of the caramelized garlic and sweet honey was one of the most amazing things I've tasted.
Then I roasted a sweet yellow onion until it was soft and the edges were browned and caramelized. Something as simple and humble as an onion is completely transformed when its roasted.
We ate the onion with balsamic vinegar and goat cheese, a delicious treat. I love any excuse to use one of the finishing balsamic vinegars we bought in Palisade, one a Strawberry Lemon Balsamic and the other a sweet Blood Orange Balsamic.
We lingered on our tiny, third-floor balcony, nibbling on the appetizers and sipping wine, and a light rain started to sprinkle. The cool breeze swept up the scent of a summer that's cooling down and making way for fall.
And then, I noticed the sunset...
Roasted Onions with Balsamic Vinegar and Goat Cheese
- 1 very large or 2 medium sweet yellow onions
- olive oil
- salt and pepper
- 4 tablespoons balsamic vinegar
- 4 ounces goat cheese crumbles
Preheat the oven to 425 and line a baking sheet with foil. Peel the onions, then cut into large chunks; place on the baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast the onions for 25-30 minutes, until the onions are soft and the edges are caramelized. Place on serving dishes. Drizzle with the balsamic vinegar and sprinkle with goat cheese. Enjoy right away.
Yields 4 servings.
Recipe from Curly Girl Kitchen