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Ingredients

• Servings: 8
• 12 tablespoons (1 1/2 sticks) butter, divided
• 2 pounds onions, sliced
• 2 tablespoons (packed) chopped fresh thyme
• 4 teaspoons fine sea salt, divided
• 2/3 cup water
• 2/3 cup dry white wine
• 4 teaspoons sugar
• 2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, cut into 1/4-inch-thick rounds
• 2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored, cut into 1/4-inch-thick slices

Description

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