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(Joanne rathe/globe staff) |
Roasted onions with thyme
Serves 6
Begin with large Spanish or sweet onions, cut them into wedges, and roast them for an hour until they're almost melting. This dish goes well with grilled meats or broiled fish, and can be reheated the next day.
| 4 | large Spanish or sweet onions, peeled with tips and roots intact |
| Olive oil (for sprinkling) | |
| Salt and pepper, to taste | |
| 2 | tablespoons chopped fresh thyme |
1. Set the oven at 375 degrees. Have on hand a 12-inch baking dish.
2. Halve the onions through their tips and roots. Cut each half into 4 wedges, so that each piece has some tip and some root intact (to hold them together). Arrange them in the baking dish cut sides up. Continue in this way until all the onions are in the dish. It's OK to pack them in very tightly.
3. Sprinkle the onions with olive oil, salt, and pepper. Cover with foil. Roast for 30 minutes.
4. Remove the foil and continue cooking for 30 minutes more or until the onions are very tender and the edges are beginning to brown. (Total cooking time is 1 hour.)
5. Sprinkle with thyme and more pepper. - Sheryl Julian
© Copyright 2008 Globe Newspaper Company.
