Categories: Sides
Ingredients
- 2 tbsp. olive oil
- 2 1/2 lbs. assorted onions, quartered
- 6 tbsp. chicken broth
- 3 tbsp. sherry vinegar
- 1 1/2 tbsp. light brown sugar
- 1 1/2 tsp chopped fresh thyme
- 1 1/2 tsp chopped fresh rosemary
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 1/4 tsp crushed red pepper
- 3 tbsp. unsalted butter, cubed
- Garnish: chopped fresh rosemary
Directions
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Preheat oven to 350.
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In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add onions; cook, turning once, until browned, 3 to 4 minutes per side. Remove from heat.
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In a medium bowl, whisk together broth, vinegar, brown sugar, thyme, rosemary, salt and peppers until sugar is dissolved. Add broth mixture to onions, turning to coat. Place butter pieces around onions.
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Bake until tender, about 25 minutes, gently stirring occasionally to prevent sticking. Spoon glaze onto onions when serving. Garnish with rosemary.