Baked Onions from Acquaviva

• 1/2 cup extra-virgin olive oil, or as needed
• 1 1/2 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
• 1 tablespoon chopped fresh thyme leaves
• A large, rimmed baking sheet, such as a halfsheet pan (12 by 18 inches)

1. Preheat the oven to 400 with a rack in the center.
2. Coat the baking sheet with a light film of olive oil.
3. Peel the onions thoroughly.
4. Trim a thin slice off the stem and root of each onion, so both ends are flat.
5. Slice each onion in halfthrough its wide equatorand set the halves on the baking sheet, resting on the large cut side.
6. Drizzle a bit of olive oil on the onion halves.
7. Toss the bread crumbs with the salt and chopped thyme leaves.
8. Drizzle a tablespoon of olive oil on the crumbs, and toss until evenly moistened.
9. Sprinkle some of the crumbs on the flat tops of the onionsabout a teaspoon on each.
10. Finally, drizzle the remaining olive oil over all.
11. 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.
12. 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.
13. Remove from the oven, and let the onions sit on the sheet for a few minutes.
14. While theyre still warm, arrange the onions on a platter and serve.

extravirgin olive oil, sweet onions, bread crumbs, salt, thyme, a large

Taken from www.epicurious.com/recipes/food/views/baked-onions-from-acquaviva-384368 (may not work)