Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

2 large Vidalia onions, cut crosswise into ½″-thick slices
4 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
6 tbsp. bread crumbs
2 tbsp. unsalted butter, melted
1 tbsp. finely chopped parsley
1 tsp. finely chopped oregano
1 tsp. finely chopped thyme
2 cloves garlic, minced

2 large Vidalia onions, cut crosswise into ½″-thick slices 4 tbsp extra-virgin olive oil 6 tbsp bread crumbs 2 tbsp unsalted butter, melted 1 tbsp finely chopped parsley 1 tsp finely chopped oregano 1 tsp finely chopped thyme 2 cloves garlic, minced

1. Heat oven to 450°. On a foil-lined baking sheet, coat onion slices in oil, keeping them as intact as possible; season with salt and pepper. Bake, turning once, until soft and lightly caramelized, about 15 minutes.

2. Meanwhile, stir together bread crumbs, butter, parsley, oregano, thyme, garlic, and salt and pepper in a small bowl; sprinkle evenly over onion slices. Continue baking until topping is golden brown, about 15 minutes more.