Whisk in vinegar, wine (or broth or water), sugar, salt and pepper.
Peel off papery outer layers of onions, but do not cut off either end.
Cut onions in half from stem through root end.
Place onions in dish, cut-sides up.
Cover loosely with foil and bake for 30 minutes.
Using tongs, carefully turn onions over to cut-sides down.
If desired, sprinkle with fresh thyme.
Tips
To make ahead: Prepare onions as directed.
Cool, cover, and chill overnight.
To reheat, preheat oven to 325 degrees F. Bake, covered, about 40 minutes or until warm.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
