It rained. When the rain cleared it was really just a tease— the next wave of clouds would roll over the mountain tops and into the valley and the rain would start again. The second storm was drearier than the first and we took cover in our cars and tents, waiting hopefully for the skies to clear.
After a summer of salads and gazpachos and cheese plates, this weather gave me cause to crave warmth: soup, stew, roasted veggies, tea. Hearty dishes that warm you in one bite were on my mind.
These braised onions go well with a side of steak, or a roasted chicken breast. They taste good folded into eggs, and pair perfectly with a rainy day. What goes in the oven as crispy and sharp comes out melted and buttery; rich and satisfying.
When the pitter patter on our windows started to slow, it left thoughts of warmth behind. Wet socks and cold fingers were begging for a plate of something steaming.
Serves: 4 | Total Time:
- 1 onion
- 4 tablespoons butter
- 2 tablespoons balsamic vinegar
- 1 small clove garlic
- Salt & Pepper
- 2 springs rosemary
- Preheat oven to 350°F. Half the onion, and remove it’s papery skin. Slice the onion into wedges.
- Lay the onion wedges in a single layer in a baking dish.
- Mince garlic. Place butter, garlic, and balsamic vinegar in a small sauce pan and heat over low heat until butter is melted. Stir, and then drizzle mixture over onions.
- Sprinkle onions with thyme, salt, & pepper. Place in over and bake for 30 minutes, or until onions are softened through and are beginning to brown. Remove from oven and allow to cool for 10 minutes.