I had my Shabbat night meal planned and cooked: chicken shnitzels, rice, baked sweet potatoes, tossed salad. Nothing awesome, but sometimes I only want a plain sort of meal. Especially after all that rich Yom Tov eating. But I felt the need for a relish, something a little piquant to add interest. Looking around the kitchen, my glance fell on my onion basket. I had brought home a bagful of onions yesterday. They’re so cheap, and so good, and I can’t imagine cooking without them. So I made an entire side dish of some.
I rinsed some large onions, chopping off both ends and removing the first layer or two of peel. Over the onions I sprinkled some coarse salt, a few grinds of black pepper, about a tablespoon of olive oil. A little bit of dried thyme and sage: I think any one of your favorite herbs would taste good. A little paprika for color.
Placed each one in a nest of tin foil, and put ‘em in the oven. An hour later, I unwrapped them and voila: a savory vegetable to put alongside the shnitzel.