Whenever you have extra onions lying around (which in my house is most of the time), make these sweet, caramelized rounds. If you happen to have Vidalias or some other variety of sweet onion, great—but the plain, old tear-inducing kind works great, too. Roasting obliterates any hint of sharpness, and a sprinkle of eleuthero adds a health benefit. Swap in any fresh herbs you have around, but thyme and onions are a killer combination. Best of all, once you get the onions prepped, they caramelize to perfection all on their own in the hot oven. Though these are great as a side dish, you can also chop them up and add them to soups, salads, and sides for extra impact.
Serves 4 to 6
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
In a small bowl, combine the oil, thyme, oregano, eleuthero, salt, and pepper. Brush the onion rounds on both sides with the oil mixture and divide between the baking sheets. Cover with parchment and roast until softened, 20 to 25 minutes.
Uncover, reduce the heat to 350°F, and continue to roast until the onions are golden and the undersides are caramelized, 25 to 30 minutes. Serve warm or at room temperature.