Like many of my old favorite recipes, the original called for 5 times more oil and required a lot of stirring over the stove.
It couldn’t be any easier.
3 large onions (any variety)
6 cloves garlic, minced
1 t. dried thyme or 10 sprigs fresh thyme
1 cup white wine
1 T olive oil
1/2 t salt
1/4 t black pepper
Preheat oven to 425.
Separate them so they look like petals and toss them, along with all of the other ingredients, into a baking dish that you’ve coated with cooking spray.
RE-USE, RE-PURPOSE, RE-CYCLE
If you have a nice stash of roasted onions, you’ll find there are a dozen ways to use them.
Whether you add them to a Skinny Omelet or an Egg and Veg Bagel at breakfast, use them to make a Skinny Crostini snack in the afternoon, or mix them with dinner side dishes–like beans, squash or mushrooms–roasted onions are a great way to boost flavor, fiber and nutrition without boosting your calories!