For all the fans of everything onion, this recipe is for you. Herb Roasted Onions may be one of the easiest side dishes to adorn your dinner table, but it’ll be one of the first to disappear. Using a combination of red and yellow onions, presentation will be beautiful. A quick toss in the herb-infused vinaigrette adds the right amount of zing, plus the dressing mellows out the flavor of the onions just enough, everyone will be happy.
Fresh thyme combines with garlic, lemon juice, and Dijon mustard. This dressing isn’t overpowering and there’s just enough to coat the onions. When the onions are lightly covered and ready to go in the oven, decide how crisp or how browned you want your onion. You can roast them for just a few minutes to seal in the vinaigrette, this option will result in still firm onions that taste uncooked. If you’re craving crisp and toasty brown onions, separate the wedges into slices and cook until very dark- this option seems to be the favorite method at my house. The cook time and method offered in the printable recipe will give you soft onions with a hint of browning.
You can use these flavorful onions for any meal. Perfect for a Thanksgiving feast where so many recipes require a lot of effort, these can be thrown in while your bird is resting before carving. They add beautiful color and taste fantastic with the turkey, mashed potatoes or stuffing. Or how about pairing with a prime rib roast or pork or lamb. I could go on and on- Herb Roasted Onions are versatile and inexpensive, the perfect side dish for any occasion. A nice replacement for traditional creamed pearl onions.
- 4 red onions
- 3 yellow onions
- Juice from 3 lemons, about ½ cup
- 1 tablespoon Dijon mustard
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme leaves, or 2 teaspoons dried
- 2 teaspoons sea salt
- ¾ teaspoon black pepper, freshly ground
- ½ cup good light olive oil
- 1 tablespoon fresh parsley, minced
- Preheat oven to 400F degrees.
- To help the onions stay in wedges even when tossed with the vinaigrette, barely remove the brown stem end of the onions, and carefully peel the onions. Cut the onions into wedges. 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 oilive oil. Pour the dressing over the onions and gently toss.
- 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.*
- Remove from the oven and drizzle with the reserved dressing.
- Sprinkle with parsley, season to taste with additional salt and pepper. Serve warm or at room temperature.
- *If you want the onions to remain firm, only cook for about 15-20 minutes. If you like your onions browned and crispy, break apart the wedges into individual slices before baking.