Makes 4-6 servings. Difficulty
1/6 cup honey 1/4 cup extra virgin olive oil, divided 1 Tablespoon balsamic vinegar 1 Tablespooon thyme, chopped Salt and freshly ground black pepper 3 medium red onions, peeled and cut into wedges
In a small bowl, whisk together the honey, 2 tablespoons olive oil, balsamic vinegar, thyme, a teaspoon of salt and about 1/2 teaspoon of freshly ground black pepper.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium high heat. Add the onions and the honey-balsamic vinegar mixture. Cook, stirring often, for about 20-25 minutes or until the onions are caramelized and tender. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.