Barefoot Bloggers – Herb Roasted Onions
This recipe is definitely a keeper. You really can not go wrong with these rustic roasted onions. Aren’t they pretty?
Kelly from Baking with the Boys chose Ina Garten’s Herb Roasted Onions as her selection for one of November’s Barefoot Bloggers recipes. When I saw the recipes chosen this month, I was very excited about both of them. Not that past recipes weren’t exciting and delicious, but, these two were going to be no brainers for me, I wouldn’ t have to do too much altering to … um … lighten them up. If you know me, I’m all about lightening things up…it’s kind of like an addiction. And if you know Ina’s recipes, well you know they are usually full of good stuff like butter and cream!
Anyway, back to the onions. I think this side dish would be great for almost any meal…they would be perfect for steak or a rustic roast chicken. Throw your leftovers on a sandwich or scramble them with some eggs. They might even sneak their way onto your Thanksgiving table if you let them. I think they are definitely worthy.
I really loved the leftover dressing that was used to drizzle over the onions after they were cooked. It gave them such a fresh taste, in addition to their natural sweetness that came out from the roasting. This is real food, simplicity at it’s best.
Herb Roasted Onions
- 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
- 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.
Recipe by Ina Garten, Barefoot Contessa at Home cookbook
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mmmm these look gorgeous! I love cooked onions! Nice work
They look beautiful! I think they would be so good in a salad.
I liked the fact that there was no butter or cream in these too!
I should have used red onions! They add great color. I had to fatten mine up by adding Parmesan and pasta, ha, ha!
They came out wonderful, there’s something special about roasted onions.
YUM! as soon as i saw the pic i thought of ina, and then saw it was her recipe 😀 looks so good!
Looking good over here! The onions look so tasty!
Yours look beautiful.
They look perfect! I love the photos and the write up. I’m glad they were a hit.
they look wonderful! I am just figuring out how much I love roasting vegetables!
Oh, they look great! Glad you liked them!
I agree — they are beautiful and so versatile! And it was nice to get a break from Ina’s usual stick of butter. Definitely a keeper! Yours look perfect!
Aggie — thank you for stopping by my blog 🙂 I laughed when you said that your kids won’t eat what you cook either — clearly, it must be a “kid thing” because it is obvious from your blog that you are a great cook! I once embarassed myself when my son wouldn’t eat the oven fries that I made and I told him (indignantly) that “people tell me I’m a good cook!” and he said “who?” Ouch!
I’ve seen these from a couple of folks today and they just look and sound wonderful. So many uses with such a simple beautiful flavor.
Love red onions, so much that I use only them. Those somehow say “home” to me, as we use that a lot in cooking.
Looks simple and deicious Aggie.
I loved that there wasn’t too much wickedness in these, but so much flavour. A really good recipe – yours look delicious.
Yummy these look lovely the dressing sounds amazing. I read the write up on the link you gave well done. 🙂
Aggie, I was thinking these would be great with some eggs too! I was glad there wasn’t any butter or cream in these as well! They sure do look pretty!
hey, thanks for stopping over. those onions look fantastic btw. love roasted and grilled onions.
yours look so beautiful and wasn’t the aroma just great!
I was beyond ecstatic that there was no butter or cream in this recipe. Yours look so yummy!
Herb roasted onions soup good!
I love roasted veggies – especially onions. I could eat a bowl of them. Great photos.
Those look so good, i love roasted onions! 🙂
Roasted onions — yum! Yep, they are VERY pretty, especially by using the different types of onions. My youngest daughter loves onions and I think this is something we can do together!
Never have I seen so many tempting onions. I think this one is going to be tried very soon.
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