Thursday, November 13, 2008

Barefoot Bloggers: Herb Roasted Onions

I feel like it's been ages since I last did a Barefoot Thursday, but in fact it has only been two weeks. This first November recipe was chosen by Kelly of Baking with the Boys. I was so happy to see a recipe that didn't involve vats of butter and cream. My waistline could certainly use a break. I knew I couldn't have a dinner of just onions so I had this as an appetizer to a chicken and greens dinner. More on that tomorrow. These were so good!! Duh, it's an Ina recipe. I have yet to try a recipe of hers that I totally hate. The onions get so sweet and the tangy dressing was amazing. I wanted to drink it, but restrained myself. As usual, you can see the other Barefoot Bloggers onion dishes here, and if you love Ina as much as we do, click here to find out how to join in the fun. It's almost Friday, wooooohooooo!!!!

Read this article. You will never want fast food again!

Herb Roasted Onions
(Adapted from Ina Garten)

1 red onion
1/2 yellow onion
1 tablespoons freshly squeezed lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
3/4 teaspoon minced thyme leaves
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 teaspoon 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 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.

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Anonymous said...

Oh, they look great! I made chicken with ours too.

Diana said...

Yum! I am obsessed with roasting onions and use them all the time in dishes, but have never thought about using the onions themselves as a side dish! That dressing looks fabulous -- I'm going to have to try this out with some chicken and taters! :)

Aggie said...

These were so good weren't they? And I too was happy to take a break from the butter!! Yours look delish!

Can't wait to see your chicken and greens dinner!

The Blonde Duck said...

Oh wow! This looks hard!

Anonymous said...

Yum! They look gorgeous. I think this sauce would be good on a variety of recipes.

test it comm said...

I really like the sound of herb roasted onions!

Summer said...

Beautiful pictures! They look so yummy. We had chicken too, well cornish hens, same difference.

eatingclubvancouver_js said...

These onions look fantastic! I would love to have these onions as a side dish. What a great idea. That Ina has some great ideas.

webbie said...

Great picture! I loved these, but I am a fan of all things onion.

Suzie said...

Yours look great - I loved them too! And woohoo it is the weekend now!

Heather said...

mmmm. mustard and onions?!?!?! YUM! Have you ever read Michele Richard's cookbook, Happy in the Kitchen? He makes a fetticcini with onions instead of noodles. SOOO cool. I keep meaning to blog it, cause I cook it a lot. It is so cool. You must get the cookbook. It is one of my favorites, ever.

Esi said...

Heather, thanks for the tip on the book! It's now on my Amazon wishlist. Fetticcini out of onions sounds amazing!