Instructions: Cut onions in half lengthwise. Cut lemon in half lengthwise, then cut each half crosswise into 1/4-inch-thick slices; discard seeds and ends.

In a 12- by 17-inch baking pan, mix lemon, 1/4 cup water, olive oil, garlic, rosemary, and 1/4 teaspoon each salt and pepper. Spread level in pan. Lay onions, cut-side down, in pan, on and around lemons and herbs.

Bake in a 400 degree regular or convection oven until onions are soft when squeezed, 50 to 60 minutes. Check occasionally; if pan juices evaporate before onions are tender, add a few tablespoons of water.

Arrange onions, cut-side up, on a platter; distribute lemon, garlic, and rosemary over onions. Serve hot or at room temperature. Add more salt and pepper to taste.

This recipe yields 10 to 12 servings.

Comments: If you have only one oven, roast the vegetables up to 1 day ahead; cover and chill. Let warm to room temperature to serve, or return to a 400 degree oven after the turkey is done; bake cold onions, uncovered, until warm, about 5 minutes. Squeeze the roasted garlic from peels onto potatoes or turkey.

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