1 pound cipollini onions
2 Tablespoons olive oil
1 teaspoon salt and pepper
2 to 3 rosemary sprigs
2 Tablespoons balsamic vinegar
Bring a pot of water to a boil and trim root ends off onions, being careful not to take any of the onion, just the roots.
Blanch trimmed onions in water for 5 minutes, remove, drain and cool.
In a large bowl combine oil, salt, pepper and rosemary, add onions and toss to coat thoroughly.
Spread onions out on baking sheet and roast in 450 degree oven for 10 minutes, then brush with balsamic vinegar.
Roast for 5 more minutes or until onions are browned.
Remove and serve with your favorite meats.