While I enjoy vegetables cooked until they’re crisp-tender, I’m also a big fan of veggies that have been cooked until meltingly tender and soft (especially because that gives them time to absorb the other flavors). Melted cabbage has crispy, caramelized edges and gets roasty and sweet, and potato rounds absorb butter and broth while they get browned on the outside. I’m not a huge fan of raw or undercooked onions, so the melting technique is my new favorite way to cook them.

These melting onions get coated in olive oil and thyme, then roast in a hot oven until browned. A mixture of broth and vinegar gets poured into the pan, and the onions absorb all this flavor as they finish cooking and get super tender and sweet. There’s no more spicy bite left — just savory-sweet rings of jammy onion that are reminiscent of French onion soup. To contrast it all and add a little crunch, each piece gets showered with crispy thyme-scented panko breadcrumbs. They’re great served with a grilled steak or pork chops, or you can even tuck the leftovers with roast beef into some bread for a tasty sandwich.

Why you’ll love it

Panko: Flaky panko breadcrumbs toast and turn into an easy crunchy topping.

Helpful swaps

Notes from our recipe tester

This made my kitchen smell amazing. I always forget that onions are a vegetable, and this is a really delicious way to serve them. It’s simple but really flavorful, and I think it could even be served as a holiday side dish. I feel like you could compare them to French onion soup. —Patty Catalano

Melting Onions

Serves 4 to 6

For the onions

1 tablespoon fresh thyme leaves (8 sprigs)

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds small or medium yellow or sweet onions (2 to 3)

2 tablespoons olive oil

3/4 cup low-sodium chicken or vegetable broth

2 teaspoons apple cider vinegar

For the breadcrumb topping

1 tablespoon olive oil or unsalted butter

1/3 cup panko breadcrumbs

1/2 teaspoon fresh thyme leaves (1 sprig)

1/4 teaspoon kosher salt

Make the onions:

1. Heat the oven to 450 F. Stir 1 tablespoon fresh thyme leaves, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl.

2. Prepare 1 1/2 pounds small or medium yellow onions: Trim about 1/4-inch from the top and bottom of each onion. Peel the onions. Halve or cut each onion into thirds so the rings stay intact (3/4- to 1-inch thick).

3. Place the onions on a 9-by-13-inch rimmed baking sheet (quarter sheet pan) or 9-by-13-inch metal baking pan (avoid glass, as it could shatter). Drizzle with 2 tablespoons olive oil, then use your hands to coat the onions all over with the oil. Season all over with thyme mixture. Arrange in a single layer (they can be touching).

4. Roast until the bottoms are just starting to brown, about 20 minutes. Meanwhile, stir 3/4 cup low-sodium chicken broth and 2 teaspoons apple cider vinegar together in a liquid measuring cup or small bowl. (This is a good time to make the breadcrumb topping.)

Make the breadcrumb topping:

1. Heat 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/3 cup panko breadcrumbs, 1/2 teaspoon fresh thyme leaves, and 1/4 teaspoon kosher salt. Cook, stirring often, until golden-brown, 2 to 3 minutes. Remove the skillet from the heat.

Finish and serve:

1. Carefully flip each onion round with a thin, flat spatula and roast until the second side is light golden-brown, 10 to 15 minutes.

2. Pour in the broth mixture and roast until the onions are very tender, about 20 minutes more. Transfer to a serving platter and drizzle any remaining liquid in the pan over the onions. Sprinkle with the breadcrumb topping.

Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.

(Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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