Goose and Balsamic Roasted Onions Recipe

Season the goose inside and out with salt and pepper, then roast in a large baking dish for 1 hour and 30 minutes.

In a separate skillet over medium heat, sauté the onions in olive oil until they are soft and browned, about 15-20 minutes.

Add the garlic, rosemary, and honey to the skillet and stir until combined.

Pour the balsamic vinegar over the onion mixture and simmer for 10 minutes, until it has thickened.

Once the goose has cooked for 1 hour and 30 minutes, remove it from the oven and brush the balsamic glaze over the entire bird.

Return the goose to the oven and roast for another 30 minutes, basting occasionally with the balsamic glaze.

Let the goose rest for 10 minutes before carving, then serve with the roasted onions and remaining balsamic glaze on the side.