Roasted Onion Halves

From How to Cook Everything Vegetarian by Mark Bittman. Roasted onions are delicious and easy to make in the oven; to keep them intact, try not to fuss with them as they roast. You can use any kinds of onion you like here, even sweet ones like Walla Walla or Vidalia, though these sweet varieties will be much softer when done. Serve the onions hot, warm, or at room temperature, garnished, if you like, with chopped herbs or nuts. And, as a bonus, you can use the leftovers as an alternative to raw onions in virtually any dish. Other vegetables you can use: large shallots, simply peeled and left whole.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 onions

Ingredients

• 2  tablespoons extra virgin olive oil, plus oil for the pan
• 4  onions, peeled, trimmed, and halved around the equator
•  salt
•  pepper
• 2 -3  fresh thyme sprigs (optional)

Directions

1. Preheat the oven to 400°F Grease a small baking or roasting pan with a little olive oil or line it with parchment paper. Rub the onions with the 2 tablespoons olive oil and sprinkle them all over with salt and pepper.
2. Put the onions cut side down in the prepared pan. Roast, undisturbed, until they start to brown, about 20 minutes. Use a spatula to turn them over. Top with the thyme if you like, then return them to the oven for another 15 to 25 minutes, depending on how tender you want them. Check for doneness by sticking a sharp-tipped knife or skewer into the side of one. Serve hot or at room temperature.