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

1. Preheat oven to 350.

2. 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.

3. 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.

4. Bake until tender, about 25 minutes, gently stirring occasionally to prevent sticking. Spoon glaze onto onions when serving. Garnish with rosemary.

Email to a friend | Print this recipe | Back