Charcoal-roasted Beets and Red Onions

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 small fresh beets trimmed of all but 2 inches of greens and unpeeled
 * 2 medium red onions unpeeled
 * 2 tablespoons extra virgin olive oil
 * ⅓ cup chicken broth
 * 3 tablespoons balsamic vinegar
 * 1½ teaspoons fresh thyme leaves divided
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper

Directions

 * 1) Prepare a moderately hot charcoal fire in a grill unit that has a cover.
 * 2) Place beets and red onions in a cast iron skillet and drizzle with olive oil then place skillet on grill rack over fire and cover the grill unit and roast the vegetables for 1½ hours.
 * 3) Remove vegetables from skillet with tongs.
 * 4) Add broth, vinegar and 1teaspoon thyme to the skillet then place over high heat and boil liquid scraping bottom of skillet for about 4 minutes.
 * 5) Season with salt and pepper.
 * 6) Peel beets and onions when cool enough to handle.
 * 7) Slice beets into julienne strips and onions into thin rings then spoon liquid over onions and beets.
 * 8) Add remaining ½ teaspoon thyme and stir well to combine.
 * 9) Heat briefly and serve.