It's the second Thursday of November and that means it's time to Barefoot Blog and this month's recipe was chosen by Kelly at Baking With The Boys.
If you were to ask me what is my favorite vegetable I would probably say green beans, but that would be a lie. It's onions. I love onions. Red onions, yellow onions, green onions, Spanish onions, Vidalia onions, pearl onions, Portuguese sweet onions. I love them all. Dip them in batter and fry them, serve them raw on a sandwich. Saute them in butter, grill 'em, caramelize them. Grate them into meatloaf or make them into a sauce. I just don't cook without onions.
So I was thrilled to try this recipe.
And then I was beset by the "itis's". My tonsils were inflamed, my sinus infected, and I still have a bad cough. My energy level was nil and I convinced myself to maybe skip this recipe. Tonight, however, I decided to go ahead and give it a whirl.
2 red onions
1 yellow onion
2 tbsp lemon juice, freshly squeezed
1 tsp Dijon mustard
1 tsp garlic, minced
½ tbsp fresh thyme leaves, minced
3/4 tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil
½ tbsp fresh parsley leaves, minced
1. Preheat the oven to 400.
2. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
3. Peel the onion.
4. Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
5. Place the wedges in a bowl.
6. For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
7. Slowly whisk in the olive oil.
8. Pour the dressing over the onions and toss well.
9. With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
10. Bake the onions for 30 to 45 minutes, until tender and browned, tossing the onions once during cooking.
11. Remove from the oven, and drizzle with the reserved dressing. (Hanging head here. I didn't do this step. But I don't think I suffered for it.)
12. Sprinkle with parsley; season to taste and serve warm or at room temperature.
When I pulled the onions out to stir them, I threw some big pieces of turkey smoked sausage onto the pan to finish cooking with them and I think it was a very wise decision. The onions were delish and the sausage was a perfect complement.
These onions might not find their way onto my Thanksgiving table, but will show up again with steak or sausage soon.
To see what the other Barefoot Bloggers thought about this recipe, check here.