Herb Roasted Onions

This dish is perfect served with any roasted meat or poultry. Another option is to serve with or on top of mashed potatoes. Surprisingly delicious and very inexpensive. You can cook them just a little to maintain their firmness when raw, or roast them until they're very brown and crispy.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Servings:

Calories: 216kcal

Author: Good Dinner Mom

Ingredients

4 red onions
3 yellow onions
3 lemons, juice 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

Instructions

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 ½ cup lemon juice, 1 Tablespoon mustard, 3 garlic, 1 Tablespoon thyme, 2 teaspoon salt, and ¾ teaspoon pepper in a small bowl. Slowly whisk in ½ cup olive 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 1 Tablespoon parsley, season to taste with additional salt and pepper. Serve warm or at room temperature.

Cook's Note:

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.

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