Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Lemony Baked Onions Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Onions lose their pungency and gain a sweetness when cooked slowly. Ingredients 6 medium yellow onions (6 to 8 ounces each), trimmed and halved crosswise, plus 1 small onion, finely chopped (¾ cup) Coarse salt ½ cup (1 stick) unsalted butter 3 ½ cups fresh breadcrumbs (from about 9 slices white bread) 6 tablespoons fresh lemon juice Directions Preheat oven to 400 degrees. Arrange onion halves in a large, nonreactive baking dish; season with salt. Add 3/4 cup water to dish. Cover with foil. Bake onions until tender, 40 to 45 minutes. Meanwhile, melt butter in a large skillet over medium heat. Add chopped onion. Cook, stirring, until softened, about 4 minutes. Stir in breadcrumbs. Cook, stirring occasionally, until breadcrumbs are golden, about 3 minutes. Add lemon juice; season with salt. Top onions with breadcrumb mixture, dividing evenly. Return to oven, and bake until topping is crisp and golden brown, 20 to 25 minutes more. Rate it Print