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!
- 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.
In a word: fantastic! I tagged in Veg*n Swap #5 along with Roasted Brussels Sprouts. 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.
This was really good. I wasn't sure about eating onions alone, but the preparation was perfect for doing so. Thanks for sharing!
Delish! I made a lower-fat, vegan version by using 3 Tbsp of vegan margarine instead of butter and agave nectar instead of honey. I wasn't sure what a 1/2 bunch of thyme was (my fresh thyme came in individual tiny branches) so I had to guesstimate there. I would have loved an actual amount (tbsp, cups etc). I served this over brown rice with steamed spinach and Italian spiced baked tempeh. Yum. I'm looking forward to leftovers for lunch. Made for Jan 09 veggie swap.