"Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor...."
INGREDIENTS
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2 large Vidalia onions, cut crosswise into ½?-thick slices
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4 tbsp. extra-virgin olive oil
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Kosher salt and freshly ground black pepper, to taste
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6 tbsp. bread crumbs
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2 tbsp. unsalted butter, melted
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1 tbsp. finely chopped parsley
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1 tsp. finely chopped oregano
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1 tsp. finely chopped thyme
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2 cloves garlic, minced