| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 3 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 215 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 365 mg |
Reviews
I love these onions with chicken piccata. And no to the other review. I would not use pearl onions.
Could I substitute pearl onions? I’m on a mission for a great pearl onion recipe. Not “creamy”.
This was easy to make and delicious! I’ll add the recipe to my favorites to be made again. I didn’t have fresh thyme and substituted 1/2 teaspoon of dried thyme. We added some whole garlic cloves with the onions. I cooked them for 40 minutes (flipping at 15 and 30 minutes).
This recipe is amazing! Next time I am going to double it. So easy and full of flavor!
I love cooking and this is one of my staple recipes from Ina. I always triple the amount and keep the left overs in the refrigerator to eat throughout the week. I just take what I want out for about one hour to eat room temperature or slightly sauté them to warm up, either way they taste wonderful even after a couple of days.
My husband loves them!!!
Soooo Yuuuummy!!!
My husband loves them!!!
Soooo Yuuuummy!!!
Very good. Needed more time though. Also used rosemary instead of thyme.
Made these last weekend and was amazed at how delicious these onions were!!!! Who knew?? Gave some to my 96 year old mom (who was a very good cook when she was younger )and she said that she never had a recipe like this and raved about it. So guess what I’m going to do in about 10 mins? Make her some more!!! Love this recipe!!!
We had a bunch of home grown onions – red and white. Not very large, but still plenty and I needed a recipe to use them before they went bad. OMG! Ina, you knocked this out of the park! Easy and oh, so tasty. A definite go-to recipe going forward. Absolutely delicious! Thank you, Ina!
The flavor was ay, but t was just not good.
DELICIOUS !!!!!!
What a great compliment to the chicken picata and whipped potatoes !
Something so simple, like an onion, could end up tasting so elegant !
Thanks Ina , love your show !! 🙂