Very unpretentious and delicious. There’s no need to trim the onion roots; the dish looks more rustic with them as is.
Recipe information
Yield
serves 4 to 6
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/3 cup honey
1/2 bunch fresh thyme
Sea salt and freshly ground black pepper
3 red onions, unpeeled, halved lengthwise
Preparation
Preheat the oven to 375°F. In a small bowl, whisk together the oil, vinegar, honey, thyme, salt, and pepper until combined. Put the onions in a large bowl and pour the dressing over them. Toss everything together until the onions are well coated. Put the onions on a sheet pan, cut side up, and bake for 40 minutes, until the onions are soft and slightly caramelized.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
