Sometimes simple is best. These onions are incredibly easy to throw together and are the perfect accompaniment to the Porchetta Pork Chops recipe I posted a few days ago. They are surprisingly rich-tasting, given the abbreviated ingredient list, and are good at room temperature as well.
These onions are going into heavy rotation in my kitchen this holiday season. They are just hedonistic enough to hold their own but confident enough to play second fiddle to porchetta, roasted chicken, or a beef tenderloin. You could substitute shallots, if you want to get fancy!
Roasted Red Onion with Butter, Honey, and Balsamic Vinegar
4 red onions, halved
6 tablespoons butter
1/4 cup balsamic vinegar (don’t use your expensive vinegar, grocery-store balsamic is just fine)
1/4 cup honey
3 tablespoons fresh thyme, chopped
Kosher salt and coarse ground black pepper
Preheat the oven to 350 degrees. Line a sheet tray with parchment paper and set aside.
Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for a couple of minutes, until it’s reduced slightly.
Place the onions, cut-side up, on the sheet tray and brush half of the butter mixture over them. Roast for about 20 minutes and then brush the remaining butter mixture on and back for another 25 minutes, or until they are soft and caramelized.