herb-roasted onions

i like onions. i didn’t always; in fact, when i was a kid, i’d gingerly pick them out of everything from sandwiches to my mom’s fried rice. but now i love them in all sorts of ways: caramelized and strewn over pizza, sliced thin and added to salads or stacked in burgers, pickled and tossed in with potato salad.

here, the onions are the star of the show. they are cut into thick wedges and coated in a lemony garlic and thyme dressing and then sent off to the oven for the kind of roasting that produces browned edges and a house that smells surely of dinnertime. they are the ideal side dish for a fall meal of chicken and potatoes and something warm to drink.

yeah, fall. i was pretty sure i didn’t want it to come – not quite yet. but yesterday, the sky clouded over and autumn seemed to come down all at once. the windows let in pale gray light all day and the air outside is cool and still. and, surprising myself even, i have been loving it.

already, i’ve spent an afternoon sitting in a warm, quiet café with a friend, carving into a cup of peppermint ice cream and half-reading a book. today, i pulled on my softest sweatshirt and indulged in a chick flick or two. and walking out into the backyard in the near-middle of the night to find the lightest of mists falling – i couldn’t help but smile.

.

Herb-Roasted Onions
adapted (barely) from a recipe by Ina Garten
Serves 3 to 4

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
½ tablespoon minced fresh thyme leaves
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup good olive oil
handful or two of cherry tomatoes, halved

  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, 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. Using tongs, flip the onion wedges over once during cooking. Remove from the oven, and drizzle with the reserved dressing. Toss with tomatoes, and serve warm or at room temperature.
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