Baked Vidalia onions balsamico
Uncooked vidalia onion(s)
16 oz, 2 (8-ounce) peeled, trimmed, and sliced 1⁄4-inch thick
½ Tbsp, fresh, chopped
⅛ tsp, 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.