Copyright 2006: Barefoot Contessa at Home
4 red onions
3 yellow onions
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons Dijon mustard
2 teasopoons minced garlic (2 cloves)
1 tablespoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
1 tablespoon minced fresh flat-leaf parsley
Preheat oven to 400 degrees.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onions. Stand each onion root end up on a cutting board and cut the onions in wedges through the root. Place the wedges in a large bowl.
Combine the lemon juice, mustard, garlic, thyme, salt and pepper in a small 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.
4 red onions
3 yellow onions
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons Dijon mustard
2 teasopoons minced garlic (2 cloves)
1 tablespoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
1 tablespoon minced fresh flat-leaf parsley
Preheat oven to 400 degrees.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onions. Stand each onion root end up on a cutting board and cut the onions in wedges through the root. Place the wedges in a large bowl.
Combine the lemon juice, mustard, garlic, thyme, salt and pepper in a small 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.
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