Marinated and Roasted Vidalia Onion Rings with Parmesan

Ingredients

• 4 medium-sized Vidalia onions or other types of sweet onions
• 2 T balsamic vinegar
• 1/4 tsp. Spike Seasoning
• 1/4 tsp. dried thyme
• 1/4 cup olive oil
• 1-2 T freshly grated Parmesan cheese
• Salt and fresh ground black pepper to taste

Directions

1. Peel the onions, then slice them into rounds about 1/2 inch (1.25 cm) thick and pull the slices apart into rings. Transfer the onion rings to a large Ziploc bag.
2. In a small bowl, combine the balsamic vinegar, Spike Seasoning, and dried thyme. Add the olive oil and whisk until the marinade comes together.
3. Pour the marinade over the onions in the bag, seal it, and refrigerate for 4 hours or longer. If you’re around, turn the bag a few times so the onions marinate evenly.
4. Heat the oven to 400 F/200 C. As it warms, set a colander in the sink and drain the onions.
5. Coat a non-stick baking sheet with olive oil or non-stick spray. Spread the onions over the baking sheet, keeping them in a single layer as much as possible.
6. Roast for 30-40 minutes, turning the onions about every 10 minutes. They’re ready when they’re well browned, with the deepest color around the edges.
7. Transfer the onions to a serving dish. Sprinkle with Parmesan cheese, add salt and fresh ground black pepper to taste, and serve hot.