Roasted Red Onions - To Try

4 large red onions

Extra virgin olive oil

Thyme

Sea salt

I started with 4 large Red Onions, halve them, then cut each half in 4 sections, keeping them intact. I packed them into a 10” pie pan, drizzled evoo, salt. Covered and baked at 400 for about 40 mins. Removed cover, glazed with addl’ EVOO, and put back in oven for an addl’ 10-15 mins. It’s a scrumptious side dish to most any protein, also great on their own, or on top of salads.
.