Today is my first recipe as part of the Barefoot Bloggers group
. Twice monthly, I will be making a recipe by the Barefoot Contessa (Ina Garten) which is picked out by someone in the group. This week, it happens to be Herb Roasted Onions picked by Kelly of Baking with the Boys
. I hardly ever follow recipes to the exact instructions but this time I planned to. I didn’t want to be the new kid that was a rebel. I was going to do as I was told. I then realized I only had yellow onions so I used them instead of red onions.
I am the only person in my house that will eat roasted onions. No amount of chocolate or leftover Halloween candy could be used as a bribe to get the husband and kids to even try them. That was fine as I had them all to myself. They were sweet, savory and a perfect addition to the pork roast I made. Try them, you’ll love em!
Herb Roasted Onions
(Ina Garten 2007)
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves
Preheat the oven to 400 degrees F. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.