From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Lily Julow
Sweet Spanish onion halves, roasted and topped with bread crumbs, butter and herbs. Yum!
Serving size: 4-6
2 or 3 large Spanish onions, peeled & cut crosswise in half
2 tablespoons extra-virgin olive oil
2 tablespoons soft unsalted butter
Kosher salt and freshly ground black pepper, to taste
6 tablespoons fine bread crumbs
6 tablespoons grated Parmesan cheese
2 tablespoons unsalted butter, melted
1 tablespoon finely chopped parsley
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 cloves garlic, minced or grated
Heat oven to 400 degrees. In a small bowl, combine olive oil and butter and mix well.
On a foil-lined baking sheet, brush onions on both sides with olive oil-butter mixture season with salt and pepper. Turn placing onions, cut sides down on baking sheet and roast until tender and lightly browned, about 15 to 20 minutes.
Meanwhile, stir together bread crumbs, Parmesan, butter, parsley, oregano, rosemary, and garlic in a small bowl; sprinkle evenly over onions and continue baking until topping is golden brown, about 15 minutes more.