I am nothing if not an overachiever so I’ve gone and joined another blog event: Barefoot Bloggers. This group of food bloggers cooks selected recipes from the Barefoot Contessa. This week’s recipe is Herb Roasted Onions and was selected by Kelly from Baking with Boys. This recipe was originally published in Barefoot Contessa at Home.
We are a big fan of roasted veggies so I was excited about trying this recipe and knew that my husband would be a fan. I also cooked the mashed potatoes and Chicken Piccata that were featured on the same episode (It’s Friday Night Again) as the roasted onions.
The roasted onions were super easy and the results were really tasty and were a perfect side to go with the chicken piccata, which was the winner of the meal. They would be great as part of a salad or an antipasto platter. They could also be a delicious sandwich topping.
Herb-Roasted Onions (from Barefoot Contessa at Home)
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.