Thyme-Roasted Apples and Onions
4 cups apple cider
5 tablespoons unsalted butter
1 teaspoon coarse kosher salt plus additional for sprinkling
6 7to 8-ounce onions, halved through root end, each half cut into 6 wedges
6 teaspoons coarsely chopped fresh thyme, divided
6 Braeburn apples, peeled, halved, cored, each half cut into 4 wedges
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Butter 2 large rimmed baking sheets. Toss onions in large bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on 1 sheet. Toss apples in same bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on second sheet. Sprinkle onions and apples with coarse salt and pepper.