Roasted Spring Onions

breadcrumbs lemon onion side spring thyme

Bon Appétit Test Kitchen

4 Servings

Source

Ingredients

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

Method

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.