|4||large Spanish onions|
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|2||tablespoons chopped fresh thyme|
2. Peel the onions, leaving the pointed ends and roots intact. Cut the onions into 1/2-inch wedges. Arrange them in the baking dish so they fit snugly, cut sides up. Sprinkle with olive oil, salt, and pepper. Cover loosely with foil. Roast the onions for 30 minutes. Remove the foil. (Prepare ahead 1 day up to this point; cool, cover, and refrigerate.)
3. Continue roasting for 30 minutes or until the onions are softened and the tips are starting to brown. If the onions are not brown enough, slide them under the broiler for 1 minute, watching them carefully.
4. Spoon the juices in the pan over the onions. Sprinkle with thyme. Sheryl Julian