serves 4
4 Vidalia onions
Salt and freshly ground pepper
1 clove garlic, crushed
3 fresh thyme sprigs
1 bay leaf
1 Tbsp olive oil
1 cup (8 fl oz/250 ml) chicken broth,
plus more as needed
3 Tbsp red wine vinegar
2 Tbsp sugar
Preheat the oven to 350°F (180°C).
Peel and quarter each onion, leaving just
enough of the root end attached to keep the
wedges together. Arrange the onions in a
baking dish in a single layer and sprinkle
lightly with salt and pepper. Add the garlic,
thyme sprigs, and bay leaf to the dish.
Drizzle the oil over the onions.
In a small saucepan, bring the 1 cup broth
to a boil over medium-high heat. Add
the vinegar and sugar and cook, stirring
occasionally, until the sugar dissolves,
2–3 minutes.
Pour the broth mixture over the onions.
There should be enough to come halfway up
the sides of the onions. Add a bit more broth,
if needed. Cover the dish tightly with foil.
Bake the onions, stirring occasionally, until
they release some of their juices and begin
to soften, 30–40 minutes. Carefully remove
the foil, raise the oven temperature to 400°F
(200°C), and continue to bake the onions,
stirring occasionally, until the liquid is reduced
to about 2 Tbsp and the onions are very soft,
1–11⁄4 hours.
Transfer the onions to a serving dish and
serve hot or at room temperature.

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