Ingredients

The following ingredients have 4 Servings
  • 4 Vidalia onions
  • Sea salt and freshly ground pepper for sprinkling
  • 1 garlic clove
  • 3 fresh thyme sprigs
  • 1 dried bay leaf
  • 1 Tbs. extra-virgin olive oil
  • 1 cup low-sodium chicken broth, plus more as needed
  • 3 Tbs. Cabernet wine vinegar
  • 2 Tbs. sugar

Instruction

  • Preheat an oven to 350°F.
  • Peel and quarter the onions, leaving just enough of the root end attached to keep the wedges together. Arrange the onions in a roasting pan in a single layer and sprinkle lightly with salt and pepper. On a cutting board with the side of a large knife, mash the garlic clove and add it to the dish, then add the thyme sprigs and bay leaf. Drizzle the oil over the onions.
  • In a small saucepan over medium-high heat, bring the 1 cup broth to a boil. Add the vinegar and sugar and cook, stirring occasionally, until the sugar has dissolved, 2 to 3 minutes.
  • Pour the broth mixture over the onions. There should be enough to come halfway up the sides of the onions. Add a bit more chicken broth, if needed. Cover the dish tightly with aluminum foil.
  • Bake the onions, stirring occasionally, until they release some of their juice and begin to soften, 30 to 40 minutes. Carefully remove the foil, raise the oven temperature to 400°F and bake, stirring occasionally, until the liquid has reduced to about 2 Tbs. and the onions are very soft, 60 to 75 minutes more.
  • Transfer the onions to a serving dish and serve hot or at room temperature. Serves 4.
  • Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).