Roasted Vidalia Onions

Roasted Vidalia Onions
Photo by Scott Phillips


  • 3 lb. Vidalia onions (about 5 or 6), sliced in half from stem to root
  • 1 Tbs. unsalted butter
  • 1 tep. chopped fresh thyme
  • 1 tsp. sherry vinegar
  • 1 tsp. kosher or sea salt
  • ½ tsp. granulated sugar
  • 1 Tbs. olive oil

Heat the oven to 400°F. Set a large ovenproof skillet (or a flameproof roasting dish) over medium-high heat for 30 seconds. Put in the olive oil and butter. When the butter foams or browns slightly, add the onions, cut side up. Cook until the onions brown slightly, about 3 minutes. Flip them so t...

View full recipe at Fine Cooking


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