Peel off papery layers and trim out root end. Cut onion in quarters.
Toss with oil, salt and pepper. Place cut-side down on a baking sheet.
Roast until tender, about 20-25 minutes.
Refrigerate leftovers within 2 hours.
To make clean-up easy, cover the baking sheet with foil.
Drizzle with 1 to 2 teaspoons of balsamic vinegar before serving for a different flavor.
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