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Ingredients
- 2 large red onions, cut into 8 wedges (trim core if pieces won't separate)
- 4 sprigs fresh thyme
- 1 tablespoon olive oil
- salt and pepper
- 1 tablespoon balsamic vinegar
Method
- In a medium saucepan, toss to combine onion wedges, thyme, olive oil, salt, and pepper.
- Cover and cook over medium-low heat, stirring occasionally, until onions release their moisture, 30-35 minutes.
- Reduce heat to low; leave cover on and cook onions until golden, stirring occasionally, about 10 minutes.
- Stir in balsamic vinegar; cook until syrupy, 1-2 minutes.
