Baked Onions With Thyme Recipes

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

CARAMELIZED ONIONS WITH THYME

Steps:

• Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

BAKED ONIONS WITH THYME

Steps:

• Oil and Preheat dutch oven to 400°F (hot).
• Cut a slice from both ends of each onion, then halve onions crosswise.
• Discard outer layers from onions, leaving about a 2 1/2-inch diameter.
• Arrange onions, trimmed ends down in dutch oven.
• Drizzle with oil.
• Remove leaves from 2 thyme sprigs and sprinkle over onions.
• Season with sea salt and pepper, then scatter remaining 8 sprigs over onions.
• Pour wine over onions.
• Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes.
• Add water to oven and bake until onions are browned and tender, about 50 minutes more.
• Serve hot or at room temperature.
• Makes 6 (first course) servings.