- 6-8 red onions, halved
- 1 cup white wine
- 1/2 cup honey
- 4 Tbs thyme
- 4 Tbs Balsamic vinegar
- Salt and pepper
Fire your oven until it reaches 700ºF, and then allow the temperature to fall to about 500ºF. You want a hot enough oven to glaze the ovens, so keep a bed of coals.
Clean onions by cutting off each end and the outer skin, then cut the onions in half so they rest on the cleaned ends. Place them in an oiled baking dish with the center up, and level if you can slice carefully.
Then, make up a sauce using white wine, honey, thyme and balsamic vinegar. Reduce this mixture, either on a cook top, or in your Forno Bravo oven, until it thickens. Pour half this mixture over your onions and put in the oven.
The onions will open up as they bake and I add the second half of the honey balsamic mixture. They will bake for about 30 to 45 minutes.
These are heavenly when placed between the eggplant and red peppers – with a little olive oil drizzled on top.
And awesome cold the next day too!
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