Roasted Onions with Sherry

Serve alongside or over your favorite steak with a glass of Guglielmo Private Reserve Estate Zinfandel or Petite Sirah or combine the sliced onions with sautéed mushrooms as a complement to a good hamburger paired with TRE Merlot.


INGREDIENTS
1 large white onion
3 tablespoons olive oil
¼ cup Sherry wine vinegar
1 tablespoon fresh thyme, chopped
½ teaspoon brown sugar
¼ cup Sherry wine

METHOD
Preheat the oven to 425. Peel and cut the onion in half length wise and slice it into ¼ inch semi-circles .In a medium sauce pan of boiling water, cook the onions until tender, about 3 to 4 minutes. Drain. Transfer the onions to an oven proof dish and add the oil, sherry vinegar, thyme and sugar, mixing well. Bake uncovered for 12 minutes. Transfer them to a skillet, add the sherry wine and cook over medium heat, stirring occasionally, until all the liquid is absorbed and the onions are a golden brown. Remove from the heat and serve immediately.