The first recipe of the month on Barefoot Bloggers was chosen by Kelly from Baking with the Boys. I made Herb Roasted Onions, which was found on the food network website, which I love immensely. I was happy to see this recipe, firstly because I am short on time (when am I not) and secondly, because I love onions. I will be the only one eating this delicious dish, perhaps I can convince my 2 1/2 yr old daughter or 1 year old son to try them. Try them, try them you will see. I do not like them Sam I am. This is what Maddy says when I try to get her to eat new things.
On to the cooking...
1 red onion
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.
If you like onions, you have to make this. It literally took 5 minutes to prep and then put in the oven for 30 minutes. It would be great with a roasted chicken, which I did not make, but sure sounds good.