Ingredients:
2 large Spanish onions ( or a few more smaller ones You may use vidalia or the common yellow too.)
1/4 cup unsalted butter
1/3 cup balsamic vinegar
1/4 teaspoon dried thyme
1/4 teaspoon salt
ground black pepper
Directions:
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.
Enjoy!
Servings: 4
Time preparation: 5 min.
Time total: 50 min.