Sweet And Sour Vidalia Onions
Enjoy a savory and sweet dish with these roasted Vidalia onions that are tender and flavorful. Seasoned with garlic, thyme, and bay leaf, these onions are roasted to perfection and bathed in a delicious mixture of broth, vinegar, and sugar. The result is a dish that is both comforting and elegant, making it a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 4 Vidalia onions
- Sea salt and freshly ground pepper for sprinkling
- 1 garlic clove
- 3 fresh thyme sprigs
- 1 dried bay leaf
- 1 Tbs. extra-virgin olive oil
- 1 cup low-sodium chicken broth, plus more as needed
- 3 Tbs. Cabernet wine vinegar
- 2 Tbs. sugar
Instructions
- Preheat an oven to 350°F.
- Peel and quarter the onions, leaving just enough of the root end attached to keep the wedges together. Arrange the onions in a roasting pan in a single layer and sprinkle lightly with salt and pepper. On a cutting board with the side of a large knife, mash the garlic clove and add it to the dish, then add the thyme sprigs and bay leaf. Drizzle the oil over the onions.
- In a small saucepan over medium-high heat, bring the 1 cup broth to a boil. Add the vinegar and sugar and cook, stirring occasionally, until the sugar has dissolved, 2 to 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 chicken broth, if needed. Cover the dish tightly with aluminum foil.
- Bake the onions, stirring occasionally, until they release some of their juice and begin to soften, 30 to 40 minutes. Carefully remove the foil, raise the oven temperature to 400°F and bake, stirring occasionally, until the liquid has reduced to about 2 Tbs. and the onions are very soft, 60 to 75 minutes more.
- Transfer the onions to a serving dish and serve hot or at room temperature. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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