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I've made this recipe twice and enjoyed them both times. The thyme gives the onions a special flavor. I have not tried it with fresh thyme yet, only dried. I used Vidalia onions when they were in season and sliced them very thin using a mandolin. Ina recommends using a good quality olive oil, of course.
Units: US | Metric
Serving Size: 1 (161 g)
Servings Per Recipe: 6
The following items or measurements are not included:
sherry wine vinegar