Baked Onions with Thyme

Baked Onions with Thyme
Photo by John Kernick


  • ¼ cup water
  • 10 fresh thyme sprigs or 1 teaspoon dried thyme
  • 3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
  • ½ cup Chianti or other dry red wine
  • 6 medium red or white onions
  • Fine sea salt

Preheat oven to 400°F. 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 an oiled 13- by 9-inch baking pan. Drizzle with oil. Remove leaves from 2 thyme sprigs and spr...

View full recipe at Epicurious


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