Thursday, November 13, 2008

Barefoot Bloggers - Herb Roasted Onions

Bless you Kelly (of Baking with the Boys) for selecting such a delicious and, most importantly, easy recipe for us today! I don't know about the rest of you, but I am just flying by the seat of my pants right now because time is moving at light speed (I know, I know - scientifically, that makes no sense, but you know what I mean). So, of course, I just prepared this dish last night at 8 pm knowing full well I wasn't going to really enjoy them until the next day. But, enjoy them I will. The husband is coming home tonight from a business trip and will be here by dinner - I am planning on preparing a wonderful steak and serving these roasted onions on the side. I can hardly wait, the aroma these made while roasting was just amazing and the small sample I tried right after they were done was really delicious.

I halved this recipe and only made one substitution - I used dried thyme instead of fresh (the selection at Meijer was terrible!)

Herb Roasted Onions
from Barefoot Contessa at Home
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.

Again, great choice Kelly! Be sure to check out the other Barefoot Bloggers here.

Coming up for November 27th is Mexican Chicken Soup. Yep, Mexican soup on Thanksgiving - go figure (and no, of course I won't be serving it that day - I'll be making it well before then and just posting it that day).


Cathy said...

I know that you will LOVE these, Laura! I might roast them every week just to get that aroma in the kitchen. These will be fabulous with steak! Yours look perfect! BTW, I am rooting for you to go somewhere warm and tropical next year! We are not going anyplace far or tropical, but I am still giddy with excitement about the mini-getaway. BTW, I've got a nice, light, Candace Bushnell brain-candy book (One Fifth Avenue) to bring along with me, but I think you've convinced me to dive into the Twilight series while I'm gone as well!

Cathy said...

P.S. Even if I do read Twilight this weekend, I will remember that he is "your Edward." :-) (reminds me of middle school when my friends and I used to fight over who got John Taylor of Duran Duran)

Anonymous said...

Yum! Matches your header too.

Rebecca of "Ezra Pound Cake" said...

Oh, steak with these – brilliant idea. I might have to steal it, since I haven't made them yet.;)

Suzie said...

You will love these with your steak tonight - wish I had some more in the fridge for tonight. Yours look lovely.

chocolatechic said...

These look great.

Peggy said...

your photos are great - looks good enough to eat right now if I had a hamburger or something to go with it! The aroma was the best part to me!

Natashya said...

The onions do heat up well the next day, glad you loved them too!

webbie said...

They look great! I thought these would be great with steak, but I had them with smoked sausage and they were quite tasty.

Anonymous said...

There actually is a scientific reason for time moving faster and faster... if you're interested I'll let you know. It's a curse of a constant thirst of knowledge and being married to an (almost) engineer.
I hope you liked the onions! That sounds great, served atop steak!

Darius T. Williams said...

Such a GREAT job with this - this looks good!