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Thyme-Roasted Vidalia Onions
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Thyme-Roasted Vidalia Onions
Active time: 10 minutes
Start to finish: 1 1/2 hours


Whenever I make these onions, they're the first thing to disappear from the table. Vidalia onions, which are sweet to begin with, become downright tender and sugary when roasted. The whole thyme sprigs are as pretty as they are flavorful.

6 large Vidalia onions (about 6 lbs.)
1/3-cup olive oil
1-teaspoon kosher salt
1/2 teaspoon pepper
1 bunch thyme sprigs

Preheat oven to 425°F. Peel onions and slice into 1/2-inch thick rounds. Arrange on cookie sheets and brush with olive oil. Sprinkle with salt and pepper. Flip onions and repeat. Cook onions until undersides are browned and slightly caramelized, about 35 to 40 minutes. Turn onions over and brush with olive oil. Roast an additional 15 to 20 minutes, then open oven and place one or two thyme sprigs on top of each onion. Return to oven for an additional 15 to 20 minutes. Remove from oven and let rest 15 to 20 minutes. Serve warm or at room temperature.



Recipe © 2009 Adeena Sussman