These scrumptious onions are delicious when served with an antipasto platter. Keep a close eye on them while they’re baking, if they get too soft they will turn to mush.
Sun Oven Roasted Balsamic Onions
1 pound pearl onions, unpeeled
1/3 cup balsamic vinegar
1 tablespoon soft brown sugar
1/3 cup olive oil
Set Sun Oven out to preheat.
Spread the onions out in a single layer in a pot or baking dish. Cover and bake in the Sun Oven until tender but still firm, 1 t0 1 1/2 hours. When cool enough to handle, trim the stems from the onions and peel. The onions should remain intact.
Put the onions in a large, clean, canning jar. In a small jar, combine the vinegar and sugar, stirring to dissolve. Add the oil, put the lid on the jar and shake until the mixture is combined. Pour the vinegar mixture over the onions, seal tightly.
Turn the jar upside-down a few times to coat.
Marinate in the refrigerator overnight and up to three days, turning the jar occasionally.
Bring to room temperature before serving.