Roasted Onions

Panic.  I plan and I plan but somehow every once in a while I suddenly discover I have zero vegetables to serve with dinner.  The emergency frozen spinach was used weeks ago and never replaced.  The fennel bulbs I thought would last forever did not.  Just because I married a meat and potatoes man doesn’t mean I should just serve him those without the hint of a veggie right?  That is when this side dish comes to save the day.

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Don’t consider onions a vegetable?  A quick google tells me they are high in fiber and vitamin C – sometimes that will just have to be enough (also there is parsley for the requisite green thing).  So consider this a solid, easy, vegtablish side that you can serve anytime because who doesn’t have a couple of onions sitting around?  I hew pretty close to the original recipe except I cut the olive oil in half (sorry Ina but I frequently do!).  Feel free to use all white or all red onions if that’s what you have.  Hell, go crazy and use shallots if you are into living on the edge, just make sure to cut down on the time.  Oddly enough in the cookbook version of this recipe it’s spelled out for 4-6 people but online it’s for 3.  Works for me though since I usually make half the recipe anyway but shows how easily this could be doubled or tripled for a crowd.  Just make sure your onions have lots of room on the baking sheet so they roast not steam.

This is a great side to serve along something else roasted like a chicken since you can just throw it in the oven along side.  It can also be served room temperature though I wouldn’t try to make in advance and then reheat as the vinaigrette will break down and you won’t have nice crispy roasted bits anymore.

Roasted Onions (printable version at the end of the post)

Inspiration:  Herb-Roasted Onions by Ina Garten

Special Equipment:  none needed, unless you have those silly onion glasses that keep you from crying!

Ingredients:
– 2 red onions and 1 yellow onion (or really any combo you like)
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1 teaspoon minced garlic
– 1/2 tablespoon fresh thyme leaves
– 2-3 tablespoons olive oil
– 1/2 tablespoon minced parsley

Preheat the oven to 400 degrees.  First cut the stem end of each onion (the end that looks like a stem once came out of it, not the creepy weird hairy root end).  Then slice off the brown part of the root end, not so much that you hack off all of the root but enough that you have removed the gross inedible part (see pic – would you want to eat that??).  Peel the onion by using the tip of your knife – cut through just through the first layer and peel the onion skin back to reveal the nice clean onion.  Cut the onions in wedges through the root, I like in quarters as that ensures the wedges stay together but if they fall apart its no big deal.  Let the onions hang out on your board while you make the dressing.

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For the dressing, combine the lemon juice, mustard, garlic, and thyme in a bowl large enough to hold the onions.  Terrific trick is to use your rasp/grater to grate in the garlic clove and then flip it over and use it to catch the lemon seeds as you juice over the bowl.  Season with salt and pepper, then slowly whisk in the olive oil.  Dump the onions into the bowl and toss with the dressing.

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With a slotted spoon, transfer just the onions, and the dressing clinging to them, to a sheet pan.  Don’t wash that bowl though – keep the remaining dressing aside to toss with the cooked onions.  Roast the onions for 30 to 45 minutes, tossing at about the half way point.  You want them browned and falling apart.  When they are ready throw them back into the bowl with the dressing, sprinkle on the parsley and toss.

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Roasted Onions

  • Servings: 2-3
  • Time: 50 minutes plus preheating the oven
  • Print

– 2 red onions and 1 yellow onion (or really any combo you like)
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1 teaspoon minced garlic
– 1/2 tablespoon fresh thyme leaves
– 2-3 tablespoons olive oil
– 1/2 tablespoon minced parsley

Preheat the oven to 400 degrees.  Peel onions and then cut in wedges.  For the dressing, combine the lemon juice, mustard, garlic, and thyme in a bowl large enough to hold the onions.  Season with salt and pepper, then slowly whisk in the olive oil.  Dump the onions into the bowl and toss with the dressing.With a slotted spoon, transfer just the onions, and the dressing clinging to them, to a sheet pan.   Roast the onions for 30 to 45 minutes, tossing at about the half way point.  When they are ready throw them back into the bowl with the dressing, sprinkle on the parsley and toss.

1 Comment

  1. Pingback: Thanksgiving Game Plan | A Capitol Contessa

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