I am on an onion withdrawal (I know, this is not normal). I love onions, and learned to use them in almost everything as base for the sweet tangy undertones that add complexity to any soup or stew.

Unlike most recipes I wanted to make onions the star of this dish. When combined with soft whole wheat bread, creamy avocado, and tang arugula… yum! Am easy lunch alternative.

Balsamic Roasted Red Onion Sandwich

• ½ red onion
• 1 teaspoon good balsamic vinegar
• 1 teaspoon olive oil
• 1 teaspoon sesame seeds
• pinch of salt
• ¼ large avocado
• couple of arugula leaves
• 1 teaspoon good mustard
• whole wheat bread roll (or an other piece of whole wheat bread)

Preheat oven to 45o degrees Fahrenheit. Slice onions and place in a baking sheet. Sprinkle balsamic vinegar, olive oil, sesame seeds and salt. Mix with clean hands until well incorporated. Cook for 25-30 minutes or unit soft with crispy edges. Remove from heat. Toast bread, slice avocado.  Spread mustard on bread, assemble ingredients inside bread roll, eat!