Put a couple of big white onions in a glass pan---leave the skins on.

Preheat the oven to 375, then roast the onions for ninety minutes.

Remove the onions from the pan and cut them equatorially.  Drizzle
olive oil on top, and dust liberally with black pepper, thyme, sage,
oregano.

Serve hot.  It's less messy if you cut the tap out after it's roasted
but before you try to eat it.