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Roasted red onions

(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
November 17, 2010

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Serves 8

3 large red onions, roots intact and cut into wedges
2 tablespoons olive oil
2 tablespoons white wine vinegar
Salt and pepper, to taste
2 tablespoons chopped fresh thyme

1. Set the oven at 400 degrees. Have on hand a 10-inch baking dish.

2. In the dish, arrange the onions as tightly as possible. It’s OK if they overlap. Sprinkle with olive oil, vinegar, salt, and pepper.

3. Cover with foil and roast for 40 minutes.

4. Remove the foil and continue roasting for 20 minutes or until the onions are very tender when pierced with a skewer. (Total roasting time is 1 hour.) Sprinkle with thyme and more salt, if you like.

Sheryl Julian

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