Prep 5 mins
Cook 45 mins
Warning: The aroma while cooking these is intoxicating! Serve as a side with a hearty casserole, stew, or veggie omelet! Spanish inspired!
- Preheat the oven to 450*F.
- Cut the onions into halves at the equators.
- Remove the skin and any tough outer layers.
- Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts.
- Place the onion halves cut side down in a 9-inch square baking pan.
- Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper.
- Pour over the onions.
- Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices.
- Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up.
- Serve immediately or at room temperature.
My rating may go up on these in another half hour. My DD and I both thought they should be much softer that they came out so I turned down the oven and put them back in to cook some more. The flavor is nice. I used Walla Walla onions. Reviewed for ZWT 3
Onion side dishes are one of our new favorite things since we discovered how yummy they could be this summer while grilling out. This recipe takes the cake! It is so easy and the onions are so flavorful. I also used my microwave to melt the butter mixture but other than that followed the recipe to a T. This has been in my cookbook to try for so long, and I'm glad I finally did it! When the weather warms up, I'm going to try these wrapped in foil on the grill too. The flavor is amazing and the aroma is intoxicating. I love it!
WOW! I am not an onion fan at all but PaulaG's picture made me try it! I only had small white onions so I used those. Not only was the aroma wonderful but the look and taste made it gourmet! Awesome pic and awesome onions!