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2 Vidalia or other supersweet-type onions
Cut off tops of onions, remove skins keeping root end intact. Slice the onions into 6 even wedges. Place skin side down in a terracotta roaster.
In a small bowl, combine vinegar, water, and oil.
Pour the mixture over the onions and sprinkle with the salt and pepper. Tuck the thyme sprigs in among the onions. Cover and place the roaster in a cold oven. Roast at 400°F for 45 minutes, basting occasionally, until tender.
Note: Leftovers can be stored in refrigerator and heated up in microwave. Can't find an onion roaster? Use the terra cotta garlic roaster that can be bought at most cooking stores.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2-1/2 tablespoons balsamic vinegar
2-1/2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 dash pepper, to taste
4 sprigs fresh thyme
I recently got this from a friend who commented, "Just put this on the table and watch me roll over for tummy pets." She wasn't kidding. This is just delicious. I made it with Maya onions, which are as sweet as Vidalias, and served it with mashed potatoes. I made it in a covered ceramic casserole, as I don't have a terra cotta onion roaster, nor a garlic roaster.