Roasted Onion Halves

Roasted onions are delicious and easy to make; to keep them intact, try not to fuss with them as they roast. Serve hot, warm, or at room temperature, garnished, if you like, with chopped herbs, toasted bread crumbs, or nuts. As a bonus, you can use the leftovers instead of raw onions in virtually any dish. Other vegetables you can use: large shallots, peeled.

2 tablespoons extra virgin olive oil, plus more for greasing the pan

4 onions, peeled and cut in half around the equator

Salt and freshly ground black pepper

2 or 3 fresh thyme sprigs (optional)

• Heat the oven to 400°F. Grease a small baking or roasting pan with a little olive oil or line it with parchment paper. Rub the onions with 2 tablespoons olive oil and sprinkle them with salt and pepper on all sides. Put the onions in the prepared pan, cut side down.
• Roast, undisturbed, until they start to brown, about 20 minutes. Use a spatula to turn them over. Top with the thyme if you like, then return them to the oven for another 15 to 25 minutes, depending on how tender you want them. Check for doneness by sticking a sharptipped knife or skewer into the side of one. Serve hot or at room temperature.
  Cream-Roasted Onion Halves
  • . Heat the oven to 350°F. Instead of the olive oil, put 1/4 cup cream in a large shallow bowl and roll the onions around in it to coat them all over. Let sit for 30 minutes or so, turning every so often. Proceed with the recipe.
    Balsamic-Roasted Onion Halves.
    • Follow the preceding variation, only instead of cream, use balsamic vinegar.
  • MAKES: 4 servings, plus extra for later
  • TIME: About 1 hour, largely unattended