Herb-Roasted Onions

A cook can never have too many side dish options, and this Herb Roasted Onions recipe from the Barefoot Contessa is a total hit.

The hardest part of preparation is not crying while peeling and quartering onions. (I run water in the faucet and look up and take breaks and pray).

I actually whisked together the vinaigrette in the big bowl first, then just placed the onions on top. Ina says to cut the onions first and place in a big bowl, and then whisk the vinaigrette in a small bowl and then pour the vinaigrette over them. But honey, that means more things to wash up. So, I'll keep my way. LOL.

This dish can be made ahead and would go wonderfully with any kind of roast: turkey, chicken, ham, lamb or beef. 

I served the onions with another Barefoot Contessa hit: Herb Roasted Turkey Breast and also my grandmother's amazing string beans.  And of course, mashed potatoes are always a side with any roast in this house. So delish. 

I used leftovers to make a quick pizza the next night. So good.

Here you go:

Herb-Roasted Onions

From "Barefoot At Home"

By Ina Garten

Serves 6

4 red onions

3 yellow onions

1/4 cup freshly squeezed lemon juice (2 lemons)

2 tsp. Dijon mustard

2 tsp. minced garlic (2 cloves)

1 Tbsp. minced fresh thyme leaves

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup good olive oil

1 Tbsp. minced fresh flat leaf parsley

Preheat the oven to 400 degrees Fahrenheit.

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.