Roasted Onions with Lemon Recipe

Name: Roasted Onions with Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 2 large sprigs rosemary, leaves stripped; 1 bunch thyme; 6 red onions, halved through the root end (unpeeled); 3 white onions, quartered through the root end (unpeeled); Kosher salt and freshly ground pepper; 2 lemons; 2 tablespoons vegetable oil; 2 tablespoons apple cider vinegar; 1 tablespoon dijon mustard

Servings: persons

1/2 cup extra-virgin olive oil
2 large sprigs rosemary, leaves stripped
1 bunch thyme
6 red onions, halved through the root end (unpeeled)
3 white onions, quartered through the root end (unpeeled)
Kosher salt and freshly ground pepper
2 lemons
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard

1
Preheat the oven to 400 degrees F. Drizzle 2 tablespoons olive oil on a rimmed baking sheet.
2
Scatter the rosemary leaves and thyme sprigs on the baking sheet.
3
Season the onions with salt and pepper; arrange on top of the herbs, cut-side down.
4
Remove 4 wide strips zest from the lemons using a vegetable peeler; set aside.
5
Cut each lemon in half and remove any seeds; add to the baking sheet cut-side down.
6
Roast until the onions are tender and the skins are slightly charred, about 1 hour.
7
Meanwhile, make the vinaigrette: Combine the vegetable oil, vinegar, mustard and 1/2 teaspoon salt in a blender.
8
With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified.
9
Transfer to a small bowl; add the lemon zest and season with salt and pepper.
10
Let steep at least 30 minutes; remove the lemon zest.
11
Remove and discard the skins from the onions.
12
Arrange the onions, lemons and herbs on a platter and drizzle with the vinaigrette just before serving.
13
(The roasted onions and vinaigrette can be made up to 4 hours ahead.
14
Serve at room temperature.)
15
Photograph by Chris Court

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 2 large sprigs rosemary, leaves stripped, 1 bunch thyme, 6 red onions, halved through the root end (unpeeled), and more.

Yes, Roasted Onions with Lemon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Onions with Lemon

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