Baked Onions

[Guest guest]

Use any of the sweet onions in the market—such as Vidalia, Walla Walla or

Maui—preferably small, flattish ones, about 2 ounces each. Serve 3 or 4 baked

onion halves as an appetizer. You can also season and roast the onions on a slow

grill, covered. Very small onions baked Acquaviva-style are a wonderful

bite-size hors d’oeuvre.

 

Serves 6

 

 

1/2 cup extra-virgin olive oil or as needed

1-½ pounds small sweet onions, preferably flat, about 3-inches wide and 1-inch

high

1/2 cup dried bread crumbs

1/2 teaspoon coarse sea salt or kosher salt

I tablespoon fresh thyme leaves, chopped

Recommended equipment:

· A large rimmed baking sheet such as a half-sheet pan (12- by 18-inches)

 

 

Preheat the oven to 400° with a rack in the center. Coat the baking sheet with

a light film of olive oil.

 

Peel the onions, including transparent inner skins.Trim a thin slice off the

stem and root of each onion, so both ends are flat. Slice the onion in

half—through its wide equator—and set the halves on the baking sheet,

resting on the trimmed end, large cut side. Drizzle a bit of olive oil on each

onion half.

 

Toss the bread crumbs with the salt and chopped thyme leaves. Drizzle a

tablespoon of olive oil on the crumbs and toss until evenly moistened.

 

Sprinkle some of the crumbs on the flat tops of the onions—about a teaspoon on

each. Finally, drizzle the remaining olive oil over all. Cover the sheet pan

with aluminum foil, arching it so it does not touch the onions and crimping it

against the rim of the pan.

 

Bake for about 20 minutes, then remove the foil and bake for another 20 minutes

or until the crumb topping is golden and crisped and the onions are soft and

slightly caramelized. Remove from the oven and let the onions sit on the sheet

for a few minutes. While they’re still warm, arrange the onions on a platter

and serve.