Preparation
1. In a medium saucepan combine 2 large red onions, cut into 8 wedges each, thyme, and olive oil. Season with salt and pepper.
2. Cover and cook over med-low heat stirring occasionally, until onions release their moisture, 30 to 35 minutes.
3. Reduce heat to low; leave cover on, and cook onions until golden, stirring occasionally, about 10 minutes.
4. Stir in 1 tbsp balsamic vinegar; cook until syrupy, 1 to 2 minutes.