Thursday, November 13, 2008

Barefoot Bloggers: Herb-Roasted Onions

I have been doing a lot of roasting lately so it was nice to see this recipe for roasted onions. I have never made roasted onions outside of a beef roast or something.

Most roast vegetables you just put oil and some seasonings on them and then roast them. For this recipe you make a vinaigrette and toss the onions in it. At the end of the recipe you pour the left-over vinaigrette over the cooked onions. Both Lara and I thought it had a little too much lemon flavor. I think next time I might try not putting the vinaigrette on at the end - or at least using a little less of it. Thanks to Kelly of Baking with the Boys for this months recipe pick.

Herb-Roasted Onions
(Source : Barefoot Contessa at Home)
Serves 3

  • 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 fresh ground pepper
  • 1/4 cup olive oil
  • 1/2 tablespoon minced fresh parsley
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.


Cathy said...

Yours look perfect! The beauty of this dressing is that it could be tinkered with to suit individual tastes. Hope you enjoyed!

Suzie said...

I loved this recipe - and the potential to play around with flavours (eg less lemon) is definitely there. Yours look lovely.

chocolatechic said...


I think it would be great with steak

webbie said...

Great picture! I mitted the step with the left-over vinegairette and don't think it hurt at all.

Anonymous said...

I felt the same way about the leftover vinaigrette... the uncooked garlic was a little spicy!

Anonymous said...

Oh wow! this looks great! I'm going to try to make this one. Great pic!

Judy said...

Welcome to the BBs. Your onions look really delicious. The risotto cakes are good, too, and will work just as well if you have some leftover risotto (or make a bit extra).