Recipe by Trinkets
Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!
Top Review by WI Cheesehead
In a word: fantastic! I tagged in Veg*n Swap #5 along with recipe#336341. I cooked both at 400Â° for 45 minutes and the onions came out delicious. I am not a big fan of balsamic vinegar, so I cut it to 2 T and used dried thyme (little under 1 1/2 T). I also cut onions in 1/4's. The sauce ingredients are a winning combo. Even one of my kids liked the sauce on the brussels sprouts! I did too. The onions would be a great side to a roast or steak. But I could eat them alone. I put this into my book#234006.
- 6 tablespoons butter
- 3 tablespoons balsamic vinegar
- 1⁄2 cup honey
- 1⁄2 bunch fresh thyme
- salt & freshly ground black pepper
- 4 red onions, peeled and halved
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
- Bring to a simmer and cook for 1 minute to reduce slightly.
- Place the onions, cut sides up, in a single layer on a baking pan.
- Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.