This is simple and stunning. I had planned a no-stress dinner with friends, and had decided on simply mashing the spuds. However, when the time came, I opted for this instead. Its almost as easy and damned impressive.
6 spuds chopped into wedges
3 onions, peeled and chopped lengthways leaving the root holding the onion together. Chop into long wedges to match potato.
A handful chopped thyme
Salt, fresh ground pepper
1/3 cup balsamic vinegar
Take half a cup of butter and melt in a roasting pan, on top of the stove. Throw in the wedged vegetables, and thyme, salt and pepper and sauté briefly. Add balsamic vinegar and bake in a reasonably hot oven until cooked - about three-quarters of an hour. Its important to turn often. Serves 6.