Herb-Roasted Onions - Barefoot Contessa Ina Garten

Recipe by Cristina Barry
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READY IN: 50mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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