Baked Onions With Thyme

• 6 medium red onions (3 1/2 lb) or 6 medium white onions (3 1/2 lb)
• 3 tablespoons fine-quality extra virgin olive oil
• 10 fresh thyme sprigs or 10 dried thyme
• fine sea salt
• 12 cup chianti wine or 12 cup dry red wine
• 14 cup water

1. Oil and Preheat dutch oven to 400F (hot).
2. Cut a slice from both ends of each onion, then halve onions crosswise.
3. Discard outer layers from onions, leaving about a 2 1/2-inch diameter.
4. Arrange onions, trimmed ends down in dutch oven.
5. Drizzle with oil.
6. Remove leaves from 2 thyme sprigs and sprinkle over onions.
7. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions.
8. Pour wine over onions.
9. Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes.
10. Add water to oven and bake until onions are browned and tender, about 50 minutes more.
11. Serve hot or at room temperature.
12. Makes 6 (first course) servings.

red onions, finequality, thyme, salt, chianti wine, water

Taken from www.food.com/recipe/baked-onions-with-thyme-202519 (may not work)