 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
From Everyday Food's November 2005 issue, this recipe is made on the stove top versus the roasted onion versions I've seen. The thyme also adds an interesting twist. :D Ingredients:
2 large red onions, cut into 8 wedges (trim core if pieces won't separate) |
4 sprigs fresh thyme |
1 tablespoon olive oil |
salt and pepper |
1 tablespoon balsamic vinegar |
Directions:
1. In a medium saucepan, toss to combine onion wedges, thyme, olive oil, salt, and pepper.
2. Cover and cook over medium-low heat, stirring occasionally, until onions release their moisture, 30-35 minutes.
3. Reduce heat to low; leave cover on and cook onions until golden, stirring occasionally, about 10 minutes.
4. Stir in balsamic vinegar; cook until syrupy, 1-2 minutes.
|
|