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While I enjoy vegetables cooked until they’re crisp-tender, I’m also a big fan of veggies that have been cooked until meltingly tender and soft (especially because that gives them time to absorb the other flavors). Melted cabbage has crispy, caramelized edges and gets roasty and sweet, and potato rounds absorb butter and broth while they get browned on the outside. I’m not a huge fan of raw or undercooked onions, so the melting technique is my new favorite way to cook them.

These melting onions get coated in olive oil and thyme, then roast in a hot oven until browned. A mixture of broth and vinegar gets poured into the pan, and the onions absorb all this flavor as they finish cooking and get super tender and sweet. There’s no more spicy bi

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