- 3 lb
- 1 lb
- red onions
- 1 c
- salt & pepper to taste
- fresh sage leaves, finely chopped
- 1/2 c
- balsamic vinegar
Cook, turning over occasionally until both the potatoes and onions have begun to take on a golden color, between 10 -15 minutes.
Place in an ovenproof dish and bake covered for 20 minutes.
Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.