Barefoot Bloggers: Herb Roasted Onions

A little late posting for BB, I know, but I actually have until the end of the month! I sure have been busy. Let me tell you...I love onions. Well, not raw, but grilled or roasted! I was excited to give Ina's Herb Roasted Onion recipe a try. It's so simple. You take some red and yellow onions, marinate them with dijon mustard, olive oil and a few herbs and you've got yourself a wonderful accompaniment to chicken (as you can see below) or, well, anything. Shoot, it can be eaten alone too!


Please don't be fooled. I didn't bake the chicken. I was in a hurry to whip up something for lunch the other day and ran over to Wal-Mart to buy it. Talk about convenient. And it indeed was a perfect combination. Aren't all those colors just pretty too? I ended up taking this dish to my mom's work to share with her. Needless to say, we were both so full. We both loved the onions. They were so sweet and tender and the dijon dressing was so deliciously flavored. The lemon juice definitely gave it some kick! I even poured some of the leftover dressing over the chicken. Deee-lightful! We definitely plan on making these again! Here's the recipe for ya!

Herb Roasted Onions (by Ina Garten)

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

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking.
5. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.