Sweet Vidalia onions and rich, caramel-like balsamic vinegar — combine to make a delightfully sweet, complex dish.
- 16 oz uncooked vidalia onion(s), 2 (8-ounce) peeled, trimmed, and sliced 1/4-inch thick
- 1/4 cup(s) water
- 2 tsp olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp sugar
- 1/2 Tbsp fresh thyme, fresh, chopped
- 1/4 tsp table salt
- 1/8 tsp black pepper, freshly ground, or to taste
Preheat the oven to 425ºF. Spread the onions evenly in a 9 x 13-inch baking dish; pour in the water. Drizzle with the oil and vinegar; sprinkle with the sugar, thyme, salt, and pepper. Cover and bake until tender, about 30 minutes.
Uncover and continue baking, adding water 1/4 cup at a time as needed to keep the onions moist, basting occasionally, until the onions are golden brown and caramelized, about 25 minutes. Garnish with the fresh thyme sprigs, if using. Yields 1/2 onion per serving.