Barefoot Bloggers-Herb Roasted Onions

This week's Barefoot Blogger recipe of Herb Roasted Onions was chosen by Kelly of Baking with the Boys. This recipe could not have been easier to make. The onions were not only delicious but also make a beautiful presentation. I would love to try the dressing in this recipe on other roasted vegetables. I served these with Ina's Loin of Pork with Garlic and Fennel, Buttermilk Mashed Potatoes, and Chai Spiced Applesauce. These onions would also work well as a side for roasted chicken or turkey.

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.

Source: Ina Garten/Food Network.