1. Preheat oven to 400° F. Cut off the pointed end of the onions. Hold onto the root end, and slice onions into 1/4-inch thick circles. Keep the rings intact, and gently peel off the skin. Heat oil in a cast-iron skillet over medium heat. Carefully add the onion slices. Cook for 4 minutes per side or until the onions begin to brown and caramelize. Turn off the heat, and leave in the pan to cool. Set aside.
2. Grease an 8-inch springform or cake pan with cooking spray. Line the bottom with parchment paper. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. Stir completely. Add milk, melted butter and eggs. Stir to combine until all ingredients are incorporated. Pour into the cake pan. 
3. Carefully remove the onion slices from the skillet, and place on top of the cornbread batter. Add chives and thyme to complete your design. Bake for 20 to 25 minutes or until a toothpick inserted into the middle comes out clean. 

Calories: 237, Fat: 12 g (5 g Saturated Fat), Cholesterol: 58 mg, Sodium: 187 mg, Carbohydrates: 29 g, Fiber: 2 g, Protein: 6 g.