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