Honey-Glazed Onions

 

2 T. melted butter

1 T. extra-virgin olive oil

¼ cup cider vinegar

2 T. low-sodium chicken broth or white wine

2 T. honey

½ tsp. salt

¼ tsp. ground pepper

4 medium red or yellow onions (1 1/2 pounds)

 

Preheat oven to 425 degrees F. Combine butter and oil in a 9-by-13-inch baking dish. Whisk in vinegar, broth (or wine), honey, salt and pepper. Leaving onions whole, remove the papery outer skins. Cut the onions in half from stem through root end. Place the onions in the baking dish, cut-sides up. Loosely cover with foil and bake for 30 minutes. Remove the foil. Using tongs, carefully turn the onions, keeping them intact. Bake, uncovered, until the onions are very tender and the honey mixture has thickened, 25 to 30 minutes more.