Spice up a meal with this simple, but delicious recipe from The Eating Well Rush Hour Cookbook by the editors of Eating Well Magazine (Thomas Allen & Son, $22.95 paperback).

1. Preheat oven to 450F. Slice tops off onions and peel, leaving root ends. Cut each onion into 8 wedges, taking care to slice through the root so the wedges stay intact.

2. Place the onions in a single layer in a 9x13-inch baking dish and toss with oil. Spread them out in a single layer. Pour vinegar over the onions and sprinkle with salt. Cover the dish with foil and bake for 45 minutes or until almost tender. Uncover and bake for 5 to 10 minutes more or until the onions are soft and caramelized on the bottom. Serves 4.

from the Toronto Sun Living Section