Herb Roasted Onions
We have all searched for that perfect side dish that goes great with just about everything, well here it is. I can’t begin to explain the complexity and depth of flavors that result from slow roasting onions with an emulsified combination of herbs, mustard, a good olive oil and the acid of lemon. If you are lucky enough to have any leftovers, try them in a panini or on a hamburger. We love serving these with our Roast Chicken Picatta.
There are so many fantastic ways to use onions and we make a habit of keeping a large basket on hand. We use them in so many dishes and enjoy cooking them using several methods from roasting to grilling to sauteing.
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.
Herb Roasted Onions
We have all searched for that perfect side dish that goes great with just about everything, well here it is. I can’t begin to explain the complexity and depth of flavors that result from slow roasting onions with an emulsified combination of herbs, mustard, a good olive oil and the acid of lemon.
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Starters, Sides, Snacks
Ingredients
- 1/4 c good olive oil
- 1 tsp. Dijon mustard
- 1 tsp. minced garlic
- 1/2 tbsp. minced fresh thyme leaves
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2 tbsp. minced fresh parsley leaves
- 1 yellow onion
- 2 tbsp. freshly squeezed lemon juice
- 2 red onions
Instructions
- 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.