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Dry-Roasted Brown Butter Onions

['2 medium white onions, unpeeled', '4 cipolline onions, unpeeled', '4 small shallots, unpeeled', '1/2 cup (1 stick) unsalted butter', '3 tablespoons apple cider vinegar', 'Kosher salt', 'Ingredient info: Cipolline onions', 'small flat onions', 'are available at Italian markets', 'specialty foods stores', 'and some supermarkets.']

Preheat oven to 400°F. Cut white onions, larger cipolline onions, and shallots almost in half, leaving root ends intact. Pry each open slightly to expose cut sides. Place white onions root side down in a foil-lined roasting pan and roast until just beginning to soften and brown, 75-90 minutes.
Add cipolline onions and shallots to roasting pan root end down and roast until all onions and shallots are soft and deeply colored, about 1 hour longer.
Just before onions finish cooking, melt butter in a small saucepan and cook, swirling occasionally, until butter is brown and smells nutty, 5-8 minutes. Let cool slightly; whisk in vinegar and season brown butter with salt.
Divide onions and shallots among plates, leaving skins on; spoon brown butter over.

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