Who in their right mind when surveying all of Ina Garten’s recipes would choose a dish of onions for the Barefoot Bloggers? Me, that’s who! I know. It kind of surprised me too. I did go through a raw onion love affair in my early twenties. During a couple of college summers, I worked at a racetrack. Every day for lunch we would eat in the trainers’ cafe. And every day I would get a turkey sandwich with red onions. One of my co-workers told me that I reminded her of an old lady. Fortunately, she never commented on what must have been some serious onion breath.
That period ended and I haven’t given onions a lot of thought since. I did, however, set some criteria for choosing a recipe — 1) easy – I know this is the time of year when people start to get busy in the kitchen with other things; 2) reasonable ingredients – time for me to spend money on toys, not truffles; and 3) a recipe I would pass over at first glance. Honestly, it had never occurred to me serve onions – just onions – as a dish.
Happily, it all worked out for me. I really liked these. The only slight change I made was to cut down on the lemon but I never use as much as recipe calls for unless the recipe is intended to be lemon flavored. We had them with marinated portobello mushrooms and couscous. I would definitely suggest making the whole recipe. The leftovers were a nice addition to a veggie wrap the next day. My mom was over for dinner. She was extremely skeptical at first but raved about them later. My husband, not a fan of onions so much, thought I should have continued passing over this one. I disagree. If you skipped it, too, I hope you give it a try. You might be surprised.
Our next official recipe is Mexican Chicken Soup. I haven’t made it yet but plan to see a vegetarian version from me.
Herb Roasted Onions from Barefoot Contessa at Home (the one below is from the Food Network. The recipe in the book has more servings. I made that one.)
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.