1 pound Boiler Onions peeled and trimmed
3 tablespoons Extra Virgin Olive Oil
10 sprigs Thyme
1/2 cup Dry Red Wine
1/4 cup Water
Salt and Pepper to taste
Preheat oven to 400°F.
Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil.
Remove leaves from 2 thyme sprigs and sprinkle over onions.
Season with salt and pepper, and then scatter remaining 8 sprigs over onions. Pour wine over onions.
Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes.
Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.