BAKED SWEET ONIONS
Keep this recipe around for adding big flavor to burgers, steaks, and winter salads. For the best balance of tenderness and crunchiness, shop for onions that are the same size so they cook evenly. Toss together 5 quartered red onions (about 21/2 lb.), 2 Tbsp. extra-virgin olive oil, 2 Tbsp. balsamic vinegar, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper in a 12-inch cast-iron skillet; add 6 thyme sprigs. Cover tightly with foil. Bake at 450°F 15 minutes. Uncover and stir. Bake, uncovered, until caramelized, 15 to 20 minutes.
SERVES 4 (serving size: about 1/2 cup) Calories 128; Fat 7g (sat 1g, unsat 6g); Protein 2g; Carb 15g; Fiber 3g; Sugars 7g (added sugars 0g); Sodium 248mg; Calc 4% DV; Potassium 5% DV