This delicious accompaniment for meat or poultry comes from Bradley Ogden, renowned co-owner/chef of the Lark Creek Inn and One Market, two of Northern California's most popular restaurants. Adapted from Breakfast, Lunch & Dinner (Random House) by Bradley Ogden. All rights reserved.

2 sweet onions, about 8 ounces each
3 cloves garlic, peeled, sliced thinly
3 bay leaves
8 parsley stems
3 sprigs fresh sage or 1/2 teaspoon dried
2 sprigs fresh oregano or 1/4 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil

Heat oven to 500 degrees. Cut unpeeled onion into eighths. Place onion wedges in a single layer in a shallow baking dish. Sprinkle with garlic and herbs. Season with salt and pepper; drizzle evenly with vinegar and olive oil. Roast until onions are lightly caramelized and barely tender, 12-15 minutes. Remove from oven and let cool. Serve at room temperature.

Yield: 4 servings