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).