Tennessee Onions

Sweet, sticky, and softly caramelized baked onions with a brown sugar and butter glaze, perfect for any meal.

Sweet onions (900 g / about 6 small to medium onions)
Unsalted butter (56 g / 4 tbsp)
Light brown sugar (50 g / 1/4 cup packed / 4 tbsp)
Apple cider vinegar (30 ml / 2 tbsp)
Vegetable or low-sodium chicken stock (120 ml / 1/2 cup)
Kosher salt (5 g / 1 tsp)
Freshly ground black pepper (1/2 tsp)
Optional: Thick-cut bacon (60 g / 2 oz), chopped and cooked

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Preheat the oven to 190°C (375°F). Peel and trim sweet onions.
In a small saucepan, melt butter, add brown sugar and vinegar; stir until glossy.
Arrange onions cut-side up in a baking dish, season with salt and pepper, add stock.
Glaze the onions and roast for 20 minutes.
Reduce oven temperature to 175°C (350°F) and roast for an additional 20–25 minutes, basting halfway.
Remove from oven, spoon remaining juices over onions, and let rest before serving.

Do not cut the root completely to keep onion layers intact. Can be made ahead and reheated.