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Trim roots off onions and a bit of the onion tops, if needed. Cut in half lengthwise.
Preheat oven to 425 degrees. Arrange onions in a large baking dish; season with salt and pepper. Pour oil over and toss onions to coat. Roast until bulbs are tender and tops are golden brown and crisp, 25–30 minutes. Let cool slightly before serving. Reserve onion-infused oil for another use.