05/20/2014 03:49 pm ET Updated Dec 06, 2017

Lemony Onions Are Your New Favorite Side Dish

Rochelle Bilow, photo by Yossy Arefi


If you've never considered the onion as a side dish, it's about time you took a good, long look at these lovely alliums. No longer stuck in the land of soups and stocks, springtime onions are making a comeback; they're all the rage this season, really. We're roasting a bunch tonight and eating them with lemon zest, bread crumbs, and thyme. It's a perfect fit.

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  • 4 bunches spring onions, trimmed, halved lengthwise
  • 6 sprigs thyme
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • ½ cup low-sodium chicken broth
  • 1 cup fresh breadcrumbs
  • 1 teaspoon finely grated lemon zest

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Preheat oven to 400°. Toss onions and thyme with 4 Tbsp. oil in a shallow 13x9" baking dish; season with salt and pepper. Add stock and roast until tender, 30-35 minutes.

When onions are almost finished roasting, toss breadcrumbs and zest with remaining 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes.

Serve onions topped with breadcrumbs.

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