Mrs. Regueiro's Plate: Herb-Roasted Onions

Wednesday, September 2, 2009

Herb-Roasted Onions

I know eating onions sounds like a crazy side dish, but there are so many health benefits to onions. Onions have anti-bacterial, anti-inflammatory, and anti-allergic actions, which could be why they are the starting point of choice for the cuisine of so many cultures around the world. I hate the way onions smell on your breath after a meal...this does not give you that stinky after breathe. This is such a quick and easy side dish that you would really fall in love with eating onions. The only ingredient that I had substituted on this was the Dijon mustard, because I love honey Dijon mustard brings that extra sweetness and bite that I love from mustard. I highly recommend the Jack Daniel's Honey Dijon Mustard.

Herb-Roasted Onions
Adapted from Barefoot Contessa

1 red onion
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Honey 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.
3. For the dressing, combine the lemon juice, honey 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.
4. 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.

Review: The onions caramelized beautifully in my oven, and the wonderful aroma filled my kitchen. Any recipe that lets me use herbs from my garden is definitely a keeper, too. I love how the vinaigrette & thyme brings this dish together with the chicken piccata, too. The entire meal was full of flavor and easy comfort food to enjoy!
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