Roasted Red Onions With Pomegranate Orange And Parsley Gremola Recipes

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HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN



Herb-Roasted Onions - Barefoot Contessa Ina Garten image

Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Onions

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

2 red onions
1 yellow onion
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leave
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/2 tablespoon minced fresh parsley leaves

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.

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