Cipolle arroste

In Emilia-Romagna, many markets sell onions already roasted. But it is worth it to roast them at home, where they will fill your kitchen with a wonderful aroma as they cook and are best served warm from your oven. Here, the onions are treated to a simple glaze made from the pan juices and balsamic vinegar, a legendary product of the region. Be sure to use a good-quality balsamic vinegar, one that has been aged for at least a decade. If you are not using the best quality (and you’ll know by