Categories: Sides
Ingredients
- 3 medium onions
- 5 sprigs fresh thyme
- 3 tbsp. olive oil
- Kosher salt and black pepper
- 1/4 cup heavy cream
Directions
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Preheat the oven to 400. Line a rimmed baking sheet with foil.
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Halve each onion vertically, then slice each half into 8 thin wedges. Put the onions in a large bowl and toss with the thyme, oil, and 1/2 tsp each salt and pepper. Dump the mixture onto the lined baking sheet, spread it out in one layer, and roast until the undersides are golden and a few edges are charred, 25 to 30 minutes.
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Remove the onions from the onion, give them a stir, and season to taste with more salt and pepper. Drizzle the cream over the onions and return them to the oven to roast an additional 2 minutes or so, until the cream is bubbling and clings to the onions. Remove from the oven, discard the thyme sprigs, and season to taste with more salt and pepper.