I found this recipe in the August issue of Saveur magazine. I love sweet onions and roasted veggies are my favorite so this recipe called my name. The recipe called for fresh thyme and oregano but I didn’t have any so I replaced them with fresh basil. The onions were sweet and tender and the herb crust gave them a nice crust and flavor. This was a wonderful side dish – I may have to make it again over the upcoming holidays.
How to Make Roasted Sweet Onions with Herbed Bread Crumbs:
- 2 large sweet yellow onions, cut into 1/2″ thick rings
- 1-2 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 5 tbsp panko crumbs
- 1 tbsp butter, melted
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped
- 2 cloves of garlic, minced
Heat the oven to 450 degrees. Coat a baking dish with cooking spray.
Drizzle a bit of olive oil over the onions then, using your hands, rub the oil so the onion is evenly coated on both sides. Season the onions with sea salt and freshly cracked pepper, to taste. Place the onions, keeping them as intact as possible, into the baking dish.
Bake, turning onions, until soft and lightly caramelized, about 15 minutes.
Meanwhile, stir together the panko crumbs, butter, parsley, fresh basil, and minced garlic until well combined. Sprinkle evenly over all of the onions slices. Continue baking until the topping is golden brown, about 15 minutes more. Serve immediately. Enjoy.