Ingredients
6 medium red onions, cut crosswise into 1/2-inch-thick rounds
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh parsley leaves
Preparation
Heat broiler, with rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, turning to coat with oil. Season with salt and pepper. Broil onions until lightly charred, 4 minutes. Flip and brush with balsamic vinegar. Broil until lightly charred, 4 minutes. To serve, transfer to a platter and sprinkle with parsley. Serve warm or at room temperature.
