Oven-Roasted Sweet Onions

This is from an old newspaper clipping. It says it's adapted from Bradley Ogden's "Breakfast, Lunch & Dinner". Sounds flavorful.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2 (8 ounce)  sweet onions, with skin on cut into 8 wedges each
• 3  fresh garlic cloves, thinly sliced
• 3  bay leaves
• 8  sprigs fresh parsley
• 3  sprigs fresh sage, 4 inches long or 1⁄2 teaspoon dried sage
• 2  sprigs fresh oregano or 1⁄4 teaspoon dried oregano
• 8  sprigs fresh basil or 1  teaspoon dried basil
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon  freshly cracked black pepper
• 1⁄4 cup  balsamic vinegar
• 1⁄4 cup extra virgin olive oil

Directions

1. Preheat oven to 500°F.
2. Place onion wedges in a single layer in a shallow baking dish.
3. Sprinkle with garlic and herbs.
4. Season with salt and pepper; drizzle evenly with vinegar and olive oil.
5. Roast until onions are lightly caramelized and barely tender, 12 - 15 minutes.
6. Remove from oven and let cool.
7. Serve at room temperature.