Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of salted water to a boil.

Trim the stems on the Brussels sprouts. Add the sprouts to the boiling water, and blanch for 5 minutes. Drain.

In a medium bowl, toss the sprouts with some of the olive oil, just to coat, white wine, thyme and salt and pepper to taste. Place the sprouts on a baking sheet.

Peel the red onions and slice them into one-quarter-inch-thick rounds. Toss with the remaining olive oil and salt and pepper. Place the onions in a single layer on another baking sheet.

Roast the sprouts until tender and browned, about 20 minutes; roast the onion slices until browned and tender, too, about 30 minutes.

When ready to eat, put the sprouts in a serving bowl, add the roasted

onions, and toss to combine.