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Wine-baked Onions with Herbed Crumb Topping
An adaptation of a recipe from Bon Appetit.
- 2 medium onions, peeled and halved crosswise
- 2/3 cup dry white wine
- 2 Tbsp. butter
- 1 cup fresh French breadcrumbs
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. fresh (or 1 tsp. dried) thyme
Preheat oven to 350 degrees F. Trim ends of onions to level. Place onions, flat side up, in small baking dish. Season onions with salt and pepper. Add wine to baking dish. Cover with foil and bake until onions are tender, basting occasionally with wine, about 1 hour.
Melt butter in medium skillet over low heat. Add breadcrumbs, parsley, and thyme and saute until breadcrumbs are light golden brown, about 5 minutes.
Remove onions from oven. Spoon breadcrumb mixture evenly onto onions. Press crumb mixture lightly so that it adheres to onions. Continue baking onions, uncovered, until breadcrumbs are crisp and golden brown, about 15 minutes.
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