Recipe information
Yield
serves 4
Ingredients
2 sweet onions (medium)
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 cup homemade or low-sodium store-bought chicken stock
3 sprigs thyme
3 sprigs rosemary
Preparation
Step 1
Preheat the oven to 350°F. Peel the onions, trim the root end, and cut each in half; cut each half into 3 wedges. Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the onion wedges, and season with salt and pepper; sauté until golden brown, about 5 minutes on each side.
Step 2
Add the chicken stock, thyme, and rosemary; transfer the pan to the oven. Cook, basting the onions periodically with the cooking liquid, until the onions are tender and the stock has reduced and thickened, 55 to 60 minutes. Remove from the oven, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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