Traditional cranberry sauce alongside the turkey is a must at Thanksgiving. But that doesn't mean you can't offer other condiments, as well. Caramelized onions with thyme are made mostly from simple ingredients you're likely to have on hand. For a big meal like Thanksgiving, buy bagged onions, which generally cost less per pound than if you buy them loose.

Serves 8

2 tablespoons olive oil

6 yellow onions, sliced

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ cup dry white wine

1 tablespoon white wine vinegar

1 tablespoon fresh thyme

In a large saucepan over medium-high, heat the oil. Add the onions, salt and pepper, then cook, covered, stirring often, until soft, about 15 minutes. Uncover, reduce heat to medium, and cook, stirring occasionally, until the onions are a rich golden brown, about another 12 to 15 minutes.

Add the wine and cook, stirring occasionally, until it evaporates, 4 to 5 minutes. Stir in the vinegar and thyme. Serve warm or at room temperature.

(Recipe from the November 2009 issue of Real Simple magazine)