1 dozen medium size onions, I like the white onions.
1 cup of chicken broth, or you can use vegetable broth
1 cup of ketchup
1/2 cup of brown sugar
1 teaspoon of thyme, fresh or dried
1 teaspoon of sage, fresh or dried
You’ll need a 13 x 9 glass baking dish for this recipe. Preheat the oven to 350.
Peel the onions, but leave them whole. Pour the chicken broth into the baking dish, and arrange the onions in a single layer on top of the broth. Cover the dish with foil and bake for twenty minutes. Meanwhile, combine the ketchup, brown sugar and the herbs. Remove the onions from the oven and brush the ketchup/ brown sugar/herb mixture evenly on top of the onions. Continue basting and baking until the onions are tender. About another 15 minutes or so.
I didn’t make this one year, and my family noticed, and asked “where are those sweet onions?” There are never any leftovers. This is an old recipe, a few generations of my family have made this each Thanksgiving.
~ Meadow Walker