Source: dLife

Sweet Vidalia onions baked with red wine and rosemary make no ordinary side dish.

Servings

1 cup red wine (dry)
2 tbsp sugar
1 tbsp fresh rosemary , chopped (or 1 teaspoon dried)
1 tbsp fresh lemon juice
0.12 tsp ground cloves
0.12 tsp black pepper
2 medium onions (Vidalia)
1 olive oil cooking spray
2 tsp olive oil

1 Preheat oven to 400 degrees F.
2 In a small pot, mix the wine, sugar, rosemary, lemon juice, cloves, and black pepper, bring to a boil over high heat.
3 Lower heat to medium, and cook, uncovered until reduced to about 1/2 cup, set aside.
4 Peel outer skin of onion and cut in half lengthwise, place cut side down in cooking spray coated baking dish. Drizzle with olive oil, cover, and bake for 25 minutes. Remove cover and bake an additional 20 minutes.
5 Using an oven safe mitt, remove pan from oven, turn onions over and pour wine mixture from step 3 on top. Place back in oven and bake until onions are soft, about 20 minutes. Baste onions with wine mixture from pan every 5 minutes. Serve 1 onion half with 1 tablespoon of wine glaze.

Great accompaniment to steak.