BB: Herb-Roasted Onions

I have been a Barefoot Blogger for a few months and boy, have I enjoyed it. Ina is a godess in my world...if only I had discovered her before now. Kelly over at Baking with the Boys discovered her years ago and had been a loyal fan since. She was responsible for picking out this side dish...and I loved it. I wasn't quite sure about it, but it looked simple and I was thrilled it was a low-maintenance side dish. I figured the worst that could happen was that it would end up in the trash. Good news: they didn't. I devoured them. They were so sweet, so tender and I will make them again. And next time, I won't change a thing about the recipe.


Herb-Roasted Onions

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.