Peel and trim roots of 4 medium-size red onions; place, one at a time, on cutting board, root end down. Using sharp knife, cut into 8 wedges, stopping two thirds of way down to root end; do not cut all the way through. Place onions in glass pie plate; drizzle with 1 T. honey; sprinkle with freshly ground black pepper, to taste. Scatter 6 fresh thyme sprigs or 1/2 tsp. dried thyme leaves on top; pour 1/4 C. reduced-sodium chicken broth or water into pie plate. Cover with vented plastic wrap; cook in microwave on high (100% power) 18 to 20 minutes until onions are tender when pierced with tip of knife. When serving, spoon some of liquid from dish over onions.