Recipe: Sweet Onions Roasted with Bacon, Balsamic Vinegar and Herbes de Provence

SWEET ONIONS ROASTED WITH BACON, BALSAMIC VINEGAR AND HERBES DE PROVENCE

6 to 8 thick smoked bacon slices, cut crosswise into 2-inch pieces
2 large sweet onions, peeled and cut into 6 or 8 wedges each with root end intact
2 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons water, plus more as needed
2 teaspoons pure maple syrup
2 tablespoons olive oil
1 teaspoon herbs de Provence*
Kosher salt and freshly ground pepper

Preheat oven to 400 degrees F.

In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed until they just begin to brown.

Meanwhile, put the onion wedges in a 9-by-13-inch baking pan. Using a slotted spoon, transfer the bacon pieces to the pan, tucking them between the onion wedges.

In a small bowl, whisk together the vinegar, 2 1/2 tablespoons water, maple syrup, olive oil and herbes de Provence. Pour the mixture over the onions and bacon. Season with salt and pepper to taste.

Roast the onions, basting frequently and adding 1 tablespoon water at a time if the marinade begins to evaporate. Cook until tender and covered with a syrupy glaze, about 45 minutes.

Serve the onion wedges hot or at room temperature, making sure to include bacon pieces and pan drippings with each serving.

*Herbes de Provence can be found in the spice aisle of most supermarkets. You can substitute a pinch of dried basil, marjoram, rosemary, sage and/or lavender.

Makes 4 servings
Source: Everything Tastes Better with Bacon by Sara Perry and Sheri Giblin