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.
- 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.