Nutrition per serving may change if servings are adjusted.
2 tablespoons butter
3 medium sweet onions (about 1½ pounds), preferably Vidalia, halved
2 fresh bay leaves
8 sprigs fresh thyme, plus more for garnish
½ teaspoon kosher salt
½ teaspoon ground pepper
¼ cup low-sodium chicken broth
Preheat oven to 350°F.
Heat butter in a 10-inch cast-iron or heavy-bottomed stainless-steel skillet over medium-high heat until lightly browned, 1 to 2 minutes. Add onions, cut-side down. Place bay leaves and thyme in the spaces between the onions so the herbs will flavor the butter. Cook until the onions are dark brown on the bottom, 3 to 5 minutes. Turn them over and season with salt and pepper. Add broth. Cover with foil and transfer the pan to the oven.
Bake the onions until very tender, about 30 minutes. Serve immediately, with the pan sauce spooned on top. Garnish with more thyme, if desired.
82 calories;4 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 22 mcg folate; 10 mg cholesterol; 5 g sugars; 0 g added sugars; 139 IU vitamin A; 9 mg vitamin C; 30 mg calcium; 0 mg iron; 168 mg sodium; 180 mg potassium