I am so excited to share one of this month’s Barefoot Blogger recipe with you. It is so yummy and I am not a big onion fan! I did shed a few tears over this recipe though as I cut up the onions.
I have been looking for an additional side dish to serve for Thanksgiving dinner and I think I have found it! (I”ll share my whole Thanksgiving menu next week)
This recipe was selected by Kelly from Baking with the Boys - thank you Kelly!!
This is an easy to prepare dish and it smells yummy while it’s cooking and tastes even better – even the burnt parts taste great.
I followed the recipe as is except I used only red onions because that’s what I had. I also used dried thyme instead of fresh.
Herb Roasted Onions
2 red onions
1 yellow onion
2 Tbsp freshly squeezed lemon juice
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
1/4 cup good olive oil
1/2 Tbsp minced fresh parsley leaves
Preheat oven to 400 degrees
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 30-45 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.