Baked until soft and golden, these roasted onions with fresh thyme and breadcrumbs make a side dish that's healthy, economical and full of flavor.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: Mediterranean
Keyword: Rooasted onions
Servings: 6
Calories: 86kcal
Author: Katia
Ingredients
1 ½ lb(670 grams)onions, peeled and cut into quarters (any color)
2 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
¼ cupbreadcrumbs
a few sprigs of fresh thyme
salt and pepper, to sprinkle
Instructions
Preheat the oven to 200°C/390°F (180°C fan) and line a baking tray with parchment paper.
Peel and cut each onion into quarters, from the top to the bottom, and put them in a large bowl. Add the olive oil and toss gently with your hands (coating the onion with olive oil adds flavor and helps the breadcrumbs to stick to them).
Place the onion wedges onto the baking tray, season generously with salt and pepper and sprinkle the breadcrumbs just over them. Add the thyme, both sprigs and leaves, and finish with an extra drizzle of oil (I use olive oil spray here, easy to distribute evenly).
Roast them on the middle shelf for at least 40 minutes or until the onions are soft and golden.
Serve them immediately or let them to rest a bit until warm, and serve with fresh chopped parsley if you wish.
Notes
Storage: they keep well in the fridge in airtight container for up to 3 daysNutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.