This onion dish is so good that you can almost only eat it, but I usually use it as an accompaniment to meat dishes, such as. beef or lamb chops. It tastes perfect with barbecue food and can be used for tapas.
Cut off the top and bottom of the onion. Remove loose shell, the rest should sit on. Put the onions in a suitable refractory dish. Pour over olive oil with lemon. Sprinkle with a little thyme, salt and pepper. Bake the onion in the oven at 150 degrees for approx. 2 hours, or until the onion is completely soft when you squeeze it gently. It almost gets better the longer it stays put. Add a few sprigs of fresh thyme when serving.