Thursday, 13 November 2008

Oniony Goodness

This week in Barefoot Blogging, Kelly from Baking with the Boys has chosen Herb Roasted Onions from Barefoot Contessa at Home,page 156.
I loved these onions. The roasting takes all the sharpness out of them and they can be eaten hot, room temperature or cold. We ended up tossing some with some mixed baby greens for a little salad. The dressing is perfect. Nice and lemony but not too tart. This can be made ahead of time and put aside or refrigerator for longer periods of time - then heated up when you want it.

Herb-Roasted Onions
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

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

Another winner from Ina. That lady is wonderful.

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