These Roasted Onions with Thyme are an ideal side dish, easy enough for weeknight meals as well as being a perfect addition to your festive table. The simple process of roasting the onions totally transforms them; as they cook, their sugars caramelise, enhancing their natural sweetness. And they are so easy to make! Just add the trimmed, halved onions to a baking dish along with some olive oil, season with salt, pepper and sprigs of thyme then roast.
Cut the onions in half, remove the stem and peel. Leave the root intact to hold the onion half in place.
In a small cast iron skillet or baking dish, place the onions cut side up, and drizzle with the olive oil. Distribute the thyme over and around the onions and sprinkle with salt and pepper.
Roast for 35 minutes, turning over halfway through to ensure even cooking.Remove from oven when they are tender and cooked through - check with the point of a sharp knife.The exact roasting time will vary depending on the size of your onions.
Serve as is, or with a drizzle of balsamic glaze.
Notes
Onions: I have used a combination of brown/yellow and red onions. Cipollini onions also work well and can be roasted whole.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Balsamic glaze: use store-bought or make your own.