Baked Onions With Thyme

This is a recipe that i have been able to trace back to the 18th century. It is simple but good as a side dish for beef or pork.

Oil and preheat dutch oven to 400f.

Cut a slice from both ends of each onion , then halve onions crosswise.

Discard outer layers from onions , leaving about a 2 1 / 2-inch diameter.

Arrange onions , trimmed ends down in dutch oven.

Drizzle with oil.

Remove leaves from 2 thyme sprigs and sprinkle over onions.

Season with sea salt and pepper , then scatter remaining 8 sprigs over onions.

Pour wine over onions.

Bake , with majority of coals on lid , basting with pan juices twice during baking , 40 minutes.

Add water to oven and bake until onions are browned and tender , about 50 minutes more.

Serve hot or at room temperature.

Makes 6 servings.

red onions, extra virgin olive oil, fresh thyme sprigs, fine sea salt, chianti wine, water