Roasted Vidalia Onions with Herbed Bread Crumbs

Name: Roasted Vidalia Onions with Herbed Bread Crumbs
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 large Vidalia onions, cut crosswise into 1/2″-thick slices; 4 tbsp. extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 6 tbsp. bread crumbs; 2 tbsp. unsalted butter, melted; 1 tbsp. finely chopped parsley; 1 tsp. finely chopped oregano; 1 tsp. finely chopped thyme; 2 cloves garlic, minced

Serves
serves 4-6

TODD COLEMAN

Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

Ingredients

2 large Vidalia onions, cut crosswise into 1/2″-thick slices
4 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
6 tbsp. bread crumbs
2 tbsp. unsalted butter, melted
1 tbsp. finely chopped parsley
1 tsp. finely chopped oregano
1 tsp. finely chopped thyme
2 cloves garlic, minced

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Instructions

Step 1

Heat oven to 450°. On a foil-lined baking sheet, coat onion slices in oil, keeping them as intact as possible; season with salt and pepper. Bake, turning once, until soft and lightly caramelized, about 15 minutes.

Step 2

Meanwhile, stir together bread crumbs, butter, parsley, oregano, thyme, garlic, and salt and pepper in a small bowl; sprinkle evenly over onion slices. Continue baking until topping is golden brown, about 15 minutes more.