Ingredients
- 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
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.
Photo: Herb-Roasted Onions Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 88 reviews
By tshaw32480
on January 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this recipe at least twice now and it really is delicious! I let mine sit in the vinaigrette for about 25 minutes before I cooked them and then after I took them out of the oven I put them back in for about 10 minutes. Absolutely delicious and I will definitely make theses again!
By Gramsmom
Glenwood, NJ
on January 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I would give these 10 stars if I could. Made the recipe exactly as written and OMG, these are to die for. Will make these again and again. I served them along side filet mignon with bearnaise sauce and it was the best meal I've ever cooked.
By jcw1981
on December 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If you are on the fence about this one, just do it. They truly are incredible. Plus, the darker they look, the more delicious! Fail proof. Impressive, memorable, and versatile!
Read all 88 reviews