Recipe information
Yield
serves 12
Ingredients
6 medium yellow onions (6 to 8 ounces each), trimmed and halved crosswise, plus 1 small yellow onion, finely chopped (about 3/4 cup)
Coarse salt
1/2 cup (1 stick) unsalted butter
3 1/2 cups fresh bread crumbs (from about 9 slices white bread)
6 tablespoons fresh lemon juice
Preparation
Step 1
Preheat the oven to 400°F. Arrange the onion halves in a large, nonreactive baking dish; season with salt. Add 3/4 cup water to the dish. Cover the dish with foil. Bake the onions until tender, 40 to 45 minutes.
Step 2
Meanwhile, melt butter in a large skillet over medium heat. Add chopped onion. Cook, stirring, until softened, about 4 minutes. Stir in the bread crumbs. Cook, stirring occasionally, until bread crumbs are golden, about 3 minutes. Add lemon juice; season with salt.
Step 3
Top the onions with the bread-crumb mixture, dividing evenly. Return to the oven, and bake until the topping is crisp and golden brown, 20 to 25 minutes more.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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