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Herb-Roasted Vidalia Onions
“In this simple roasted-onion recipe, sweet Vidalia onions soften alongside bay leaves and thyme. Serve as a side dish for anything from grilled meats to a barbecued chicken.”
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
1Preheat oven to 350°F.
2Heat 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.
3Bake the onions until very tender, about 30 minutes. Serve immediately, with the pan sauce spooned on top. Garnish with more thyme, if desired.