Roasted Onions On A Bed Of Herbs Recipes

ROASTED ONIONS WITH HERBS

Steps:

• In a large, zip-top, plastic bag combine the lemon juice, mustard, garlic, thyme, salt, pepper and olive oil. To prepare the onions, remove the stem end (pointed end) of each onion and carefully slice off the brown part of the root end so that you leave the root intact. Remove the onion's peel and cut each onion in half from root to stem. Continue to cut each onion half into wedges through the root so that the wedge remains whole. (View a tutorial on cutting onions into wedges.) Add the onions to the bag with the marinade and place into the refrigerator for 30 minutes. After 30 minutes, preheat the oven to 400 degrees. Remove the onions from the bag with a slotted spoon and place them on a baking sheet. Reserve the marinade. Bake the onions for 15 minutes then toss the onions so that the other sides can cook evenly. Put the onions back into the oven for another 15 to 30 minutes or until tender and browned. Remove from the oven, drizzle with the reserved marinade and sprinkle with parsley. Serve warm or at room temperature.

ROASTED ONIONS

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

ROASTED STUFFED ONIONS WITH BACON AND HERBS

Steps:

• Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool. Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops. Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard. Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish. Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion. Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature.

HERB-ROASTED ONIONS

Steps:

• 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.

HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN

Steps:

• 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.

BUTTER- AND HERB-ROASTED RED ONIONS

Steps:

• Position rack in center of oven; preheat to 400°F. Place onions on rimmed baking sheet. Open onion wedges to resemble flowers but do not break off base. Melt butter in small saucepan over low heat. Whisk in rosemary, parsley, and lemon juice. Season herb butter with salt and pepper. Brush some butter over onions. Roast onions until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour. Serve warm.

ROASTED ONIONS ON A BED OF HERBS

Steps:

• In a 10-12" skillet, melt the butter and oil over medium-high heat then add the onions, placing them cut-side down. Cook until they're well browned, about 15 minutes, checking their progress every 5 minutes. Those on the outside of the pan usually take longer to cook, so part-way through, exchange them with those in the middle. When browned, turn them over and cook them on the curved side for a few minutes. Season well with salt and pepper.
• Line the bottom of a 10-inch earthenware dish, such as a round casserole or other baking dish, with the herbs. Place the onions, browned side up, on the herbs and pour in the wine. Cover with foil and bake at 375 degrees until tender when pierced with a knife, about an hour or a little longer. Serve warm with an additional grinding of pepper and a dash of vinegar. Enjoy!