Lemony baked onions
Instructions:
- 6 medium yellow onions (6 to 8 ounces each), trimmed and halved crosswise, plus 1 small yellow onion, finely chopped (about 3/4 cup)
- Coarse salt
- 1/2 cup (1 stick) unsalted butter
- 3 1/2 cups fresh bread crumbs (from about 9 slices white bread)
- 6 tablespoons fresh lemon juice
- Preheat the oven to 400F. Arrange the onion halves in a large, nonreactive baking dish; season with salt. Add 3/4 cup water to the dish. Cover the dish with foil. Bake the onions until tender, 40 to 45 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add chopped onion. Cook, stirring, until softened, about 4 minutes. Stir in the bread crumbs. Cook, stirring occasionally, until bread crumbs are golden, about 3 minutes. Add lemon juice; season with salt.
- Top the onions with the bread-crumb mixture, dividing evenly. Return to the oven, and bake until the topping is crisp and golden brown, 20 to 25 minutes more.