Ingredients:
1 -2 tablespoon butter
2 tablespoons olive oil
3 large yellow onions, halved and peeled
salt & freshly ground black pepper
3 sprigs sage
2 sprigs fresh thyme
1 cup dry white wine
1 dash sherry wine vinegar, to taste ( or balsamic vinegar)
Directions:
In a 10-12″ skillet, melt the butter and oil over medium-high heat then add the onions, placing them cut-side down. Cook until they’re well browned, about 15 minutes, checking their progress every 5 minutes. Those on the outside of the pan usually take longer to cook, so part-way through, exchange them with those in the middle. When browned, turn them over and cook them on the curved side for a few minutes. Season well with salt and pepper.
Line the bottom of a 10-inch earthenware dish, such as a round casserole or other baking dish, with the herbs. Place the onions, browned side up, on the herbs and pour in the wine. Cover with foil and bake at 375 degrees until tender when pierced with a knife, about an hour or a little longer. Serve warm with an additional grinding of pepper and a dash of vinegar. Enjoy!
Servings: 6
Time preparation: 10 min.
Time total: 30 min.