Ingredients:
| 2 Tbsp | Extra-virgin Olive Oil |
| 2 Tbsp | Soft Unsalted Butter |
| 2 | (for 4 Servings) or 3 (for 6 Servings) Large Spanish Onions, peeled and cut crosswise in half |
| Kosher Salt & Freshly Ground Black Pepper, to taste | |
| 6 Tbsp | Fine Bread Crumbs |
| 6 Tbsp | Grated Parmesan Cheese |
| 2 Tbsp | Unsalted Butter, melted |
| 1 Tbsp | Finely Chopped Parsley |
| 1 tsp | Dried Oregano |
| 1 | Teaspoon |
| Dried Rosemary | |
| 2 cloves | Garlic, minced or grated |
Directions:
Heat oven to 400 degrees. In a small bowl, combine olive oil and butter and mix well.
On a foil-lined baking sheet, brush onions on both sides with olive oil-butter mixture season with salt and pepper. Turn placing onions, cut sides down on baking sheet and roast until tender and lightly browned, about 15 to 20 minutes.
Meanwhile, stir together bread crumbs, Parmesan, butter, parsley, oregano, rosemary, and garlic in a small bowl; sprinkle evenly over onions and continue baking until topping is golden brown, about 15 minutes more.



