@cicerone imposter,
I pulled the now roasted Roasted Red Onions with Butter, Balsamic Vinegar, and Honey, and tasted one.
Oy vey, they're good.
recipe, for anyone interested -
http://able2know.org/topic/97474-530#post-5851319
I roast them somewhat longer than the recipe; might have to do with our elevation in west Albuquerque, or just me. Thus the sampling a time or two.
These are particularly wonderful on pizza - which I make myself using the ingredients of a pizza at a good restaurant near here, Nicky V's:
Milano
Balsalmic glazed onions, crimini mushrooms, gorgonzola, fontina, toasted pine nuts. Pine nuts are damned expensive these days. I need a small pine tree, but they get beetles here in this area. Meantime, I throw in some toasted almond bits.
Diane and I eat at Nicky's fairly regularly, but they've other great dishes and I need my balsalmic red onions more often than we eat there.