- Preparation: Easy
- Prep Time: 20 minutes
- Cook Time: 1 hour 28 minutes
- Yield: 8 – 10 servings
- 4 cups apple cider
- 5 Tbsp unsalted butter, melted
- 1 tsp coarse kosher salt plus additional for sprinkling
- 6 Mayan Sweet Onions, halved through root end, each half cut into 6 wedges
- 6 tsp fresh thyme, coarsely chopped, divided
- 6 Braeburn apples, peeled, halved, cored, each half cut into 4 wedges
- Boil cider in large saucepan until reduced to ⅔ cup, about 28 minutes. Whisk in butter. Season glaze with 1 tsp coarse salt.
Note: This can be made 1 week ahead. Cover; chill. Re-warm; whisk before using.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Butter 2 large rimmed baking sheets. Toss sweet onions in large bowl with 2 tsp thyme and 3 Tbsp glaze. Arrange in single layer on 1 sheet. Toss apples in same bowl with 2 tsp thyme and 3 Tbsp glaze. Arrange in single layer on second sheet. Sprinkle sweet onions and apples with coarse salt and pepper.
- Roast sweet onions on upper oven rack 10 minutes. Place apples on bottom rack. Roast sweet onions and apples 20 minutes. Remove both sheets from oven. Drizzle remaining glaze evenly over sweet onions and apples. Reverse position of sheets. Roast 20 minutes longer.
- Increase oven temperature to 475°F. Roast sweet onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer sweet onions and apples to large bowl. Season with coarse salt and pepper. Sprinkle with remaining 2 tsp thyme.
Source: Bon Appétit Magazine, November 2009 issue