4 red onions, halved from root to
stem end with skin left intact
1 1/2 Tbs olive oil
1/4 cup chicken stock or water
1 tsp balsamic vinegar
1 tsp sugar
1 tsp finely-chopped fresh rosemary
(or 1/2 tspn dried rosemary)
1 tsp finely-chopped fresh thyme
(or 1/2 tspn dried thyme)
1/2 tsp salt
1/4 tsp freshly-ground black pepper


Preheat an oven to 350F.
Select a baking dish in which the onion halves will fit in a single layer. Line it with a piece of aluminum foil long enough to extend beyond the ends and fold over to meet in the center. Lightly coat the foil with nonstick cooking spray.
Place the onions, cut sides up, in the dish. Drizzle the olive oil, chicken stock or water and balsamic vinegar evenly over the onions. Sprinkle with the sugar, rosemary, thyme, salt, and pepper. Bring the ends of the foil together to meet in the center, covering the onions loosely.
Bake for 1 hour. Fold back the foil to expose the onions. Continue to bake until the onions are very tender when pierced with a fork, 30 to 45 minutes longer.
This recipe yields 8 servings.
Comments: These herb-flecked onions look especially pretty on a buffet table.
Recipe Source: WILLIAMS-SONOMA HEALTHY SIDE DISHES by Diane Rossen Worthington (c) 1995