Herb Roasted Onions - cooking recipe

Ingredients

1/3 c. Balsamic vinegar
4 tsp. sugar
1/2 c. chicken broth
6 onions, 2 1/2 to 3-inch diameter, unpeeled cut in half vertically
1 tsp. dried thyme
Salt

Preparation

In a 9 x 13-inch foil pan, combine sugar, vinegar and 1/4 c. of the broth.
Place onions, cut side down, in pan.
Sprinkle with thyme.
Set pan on cooking grate.
Place lid on grill.
Cook until most of the liquid has evaporated (40 to 45 minutes).
Add remaining broth and gently stir to loosen browned drippings. Continue to cook until onions are tender (10 to 15 more minutes). Let stand for about 10 minutes after removing from grill to serving dish.
Turn cut side up to serve.
Serve warm.