Rosemary-Glazed Vidalia Onions

I didn't have any very dry wine open so I used a French red.  The sauce was very sweet.  Next time I'll probably reduce the sugar or add vinegar.  Also, the instructions about turning over each piece don't fly when you cut lengthwise through the stem with the skin on because there's only one flat side. Also, there's no need to leave the skin on.  If you leave the stem ends on and split the onion through the center of the stem as pictured, you can remove the skin and the half will not fall apart while cooking.

this side dish goes along well with our Thanksgiving turkey and Christmas ham!!!

I really like onions! This recipe provides all the good taste but lessens the after taste of raw onions. Also, they are so good for you.

Very nice accompaniment to steaks. Throw some nice sized potatoes on the side for baking to have your oven do double duty. I used large onions (about softball size), and the cooking time specified in the recipe worked. I didn't bother to baste the onions after pouring on the glaze and they turned out great.

Outstanding side dish with intense flavor. Time needs to be adjusted, as I found out that the glaze dried up quickly once the marinade was added during the last phase of cooking. I definitely will make again, but think it probably will be done in ten fewer minutes once the marinade is added. Served with CL hoisin-marinated pork chops, baked steak fries, and tomatoes provencale (a very old CL recipe). Delicious!