If you've never considered the onion as a side dish, it's about time you took a good, long look at these lovely alliums. No longer stuck in the land of soups and stocks, springtime onions are making a comeback; they're all the rage this season, really. We're roasting a bunch tonight and eating them with lemon zest, bread crumbs, and thyme. It's a perfect fit.
Get the recipe: Roasted Spring Onions