12 November 2008

The Barefoot Bloggers Cooking with Onions

Herb Roasted Onions
This is my continued saga of being part of the illustrious group the Barefoot Bloggers. As a humble member of this group I am rolling up my shirt sleeves and cooking up a storm with the Barefoot Contessa herself and all the other wonderful members of this close group. We're cooks and bakers with a love of all things Ina. We test and retest Ina Garten's recipes as a whole and then blog about our results and recipes on the 2nd and 4th Thursday of every month. This gives me the opportunity to try more of Ina's recipes as well as not having to think of what's for dinner at least 2 nights in the month!! Bonus!!! This time around the recipe was chosen by Kelly from Baking with the Boys who has chosen Herb Roasted Onions which can be found in Barefoot Contessa at Home on page 156.



This served as a delicious side dish for my German based meal earlier in the week. When have you ever failed me Ina!!! Thanks for choosing this dish Kelly!!!!!

TIDBIT: The Contessa's 6th cookbook "Back to Basics" came out in October. It is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that are sure to become trusted favorites.

The Barefoot Bloggers have made 44,990 Friday dinners for Jeffrey to date!!!!!!

** Herb Roasted Onions**


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

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.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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30 comments:

  1. Oh, yummy! Such roasted onions are just heavenly!

    Cheers,

    rosa

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  2. I was making a special note of the ingredients because often when I try to roast onions, they get sort of dried out. This looks like they would stay nice and moist and flavorful. I guess it's all in the balance of how much oil and other liquids you add to the onions.

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  3. Such a delicious way to enjoy onions Val!

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  4. This sounds like a perfect recipe for Thanksgiving dinner. I have to have it!

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  5. Oh geez how many wonder dishes could you use these for!! Great!

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  6. That such a great group & you get the chance to make new recipes from Ina. I love her cookbooks.

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  7. This is great for fall roasts.

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  8. Yeah for Ina, another winner and her new cookbook is awesome.

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  9. onions, leeks, garlic,
    yum yum yum
    onion pie
    onion soup
    leek and potato soup
    i could eat them every day

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  10. I've never thought of roasting onions this way before. Definitely seems like a fun way to do onions.

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  11. I loved these as well - a really great side that I will make again and again. Yours look delicious.

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  12. What a great side dish. I don't know how you keep up with it all Val. I need to quit my job and become a full time blogger. Only thing is, it doesn't pay.

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  13. I like my onions but the lovely wife and my son are not too fond of them. Maybe I should try this - even if just for myself!!

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  14. This would make such a great side at Thanksgiving. I really want to make this one.

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  15. Giz just bought this book...I may have to steal it from her on my next visit.

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  16. I can't wait to get the new cookbook-I think it looks like a good one. Your onions look great!

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  17. onions and herbs what a delightful combination.

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  18. The onions look fantastic and full of flavor!! I love them!

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  19. I almost checked her new cookbook out of the library yesterday! Now I wish I had. The onions look super yummy and I think I'll have to make them next time I make pork chops!

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  20. That really looks incredible.

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  21. Roasted onions - the sweetness makes me grave this often...I love mine with breakfast!

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  22. I'm thinking they would be great with steak.

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  23. Roasted onions with herbs sound fantastic.

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  24. Weren't they great? I'm curious about the German meal you served it with... sounds wonderful!
    ~Cat

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  25. I'm loving the new Barefoot book -- will you be cooking from that one, too?

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  26. Wow Val, You been cooking up some good food here! I love roasted onions when they carmalize they taste so good. I'll have to try that touch of dijon next time.

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  27. I'll have to try this recipe soon, I love Ina and Scott loves onions!

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  28. Roasted onions with herbs sound fantastic, that really looks incredible. Cheers.

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  29. The roasted onions look wonderful. Will definitely have to try next time I get onions at the store. Thanks for a great blog! Vikki www.food-self-sufficiency.blogspot.com

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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