Braised Sweet Onions

1. 1

   Preheat the oven to 350F.

2. 2

   Peel the onions, trim the root end, and cut each in half; cut each half into 3 wedges.

3. 3

   Heat the olive oil in a 10-inch cast-iron skillet over medium heat.

4. 4

   Add the onion wedges, and season with salt and pepper; saute until golden brown, about 5 minutes on each side.

5. 5

   Add the chicken stock, thyme, and rosemary; transfer the pan to the oven.

6. 6

   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.

7. 7

   Remove from the oven, and serve.

No additional tips available.