Name: Thyme-Roasted Apples and Onions
Yield: 8 to 10 Servings
Ingredients: 4 cups apple cider; 5 tablespoons unsalted butter; 1 teaspoon coarse kosher salt plus additional for sprinkling; 6 7- to 8-ounce onions, halved through root end, each half cut into 6 wedges; 6 teaspoons coarsely chopped fresh thyme, divided; 6 Braeburn apples (about 2 3/4 pounds total), peeled, halved, cored, each half cut into 4 wedges

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