Onions

I once had a history professor say that onion was used as no more than a flavoring: even in a culture that only had three reliable food sources, one of them being onions, and another being olive oil. I think the third was some grain that was believed to be eaten more or less whole. Onions as a mere flavoring? Obviously someone who had never seen Mel Gibson eat an onion as if it was an apple (one of the Lethal Weapon movies).
, never heard of the Bloomin' Onion, never ate onion rings, nor ever ate a roasted onion with olive oil and Italian herbs.

I am fond of onions because it is so versatile as vegetable cooked or raw, flavoring, soup base, fattening treat and healthy sald addition. I like them with beef and ground turkey, in soup, stews, roasts, meat pies, salads, stuffing, on other vegetables, and in cocktails. They can be fried, marinated, roasted, baked, boiled, chopped, sliced, serve small and whole, used as egg die, dried, caramelized, sauced, and toasted into bread and bagels or pizza. They come small large, green, white, yellow, and purple (called red) and a dozen different flavors from potent to sweet, eye-burning to mellow.

They aren't my favorite food, but they are probably one of those I use most often for entre's and side dishes and munchies, everything but dessert.

Roasted onion:

It helps to have a ceramic onion roaster but not necessary. A good casserole dish with a lid works, too.
Peel and cut one medium onion in half for two servings
Set it on base with cut side up
Dribble with about 1 t. olive oil
Sprinkle with Italian herbs such as basil, oregano, thyme, rosemary,
Bake at 350 for about 20 minutes to half an hour until flesh of onion is transparent and tender.