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Serves 4 (serving size: about 1/2 cup)
Keep this recipe around for adding big flavor to burgers, steaks, and winter salads. For the best balance of tenderness and crunchiness, shop for onions that are the same size so they cook evenly.
- 5 quartered red onions (about 2 1/2 lb.)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 thyme sprigs
- Calories 128
- Fat 7g
- Satfat 1g
- Unsatfat 6g
- Protein 2g
- Carbohydrate 15g
- Fiber 3g
- Sugars 7g
- Added sugars 0g
- Sodium 248mg
- Calcium 4% DV
- Potassium 5% DV
How to Make It
Toss together red onions (about 2 1/2 lb.), extra-virgin olive oil, balsamic vinegar, kosher salt, and black pepper in a cast-iron skillet; add thyme sprigs. Cover tightly with foil. Bake at 450°F 15 minutes. Uncover and stir. Bake, uncovered, until caramelized, 15 to 20 minutes.