Roasted Onions with Lemon
- Total time: 1 hour 30 minutes
- Preparation time: 30 minutes
- Cooking time: 1 hour
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 large rosemary sprigs, leaves removed
- 1 bunch thyme
- 6 red onions, halved through the root end (skins left on)
- 3 white onions, quartered through the root end (skins left on)
- Kosher salt and freshly ground black pepper
- 2 lemons
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
Step 1: Heat the oven to 400 degrees F. Drizzle 2 tablespoons of olive oil onto a rimmed baking sheet. Scatter the rosemary leaves and thyme sprigs evenly over the sheet. Season the onions with salt and pepper, then place them cut-side down on top of the herbs.
Step 2: Using a vegetable peeler, peel off 4 wide strips of zest from the lemons and set them aside. Cut the lemons in half, remove any seeds, and place them cut-side down on the baking sheet with the onions. Roast for about 1 hour, until the onions are soft and the skins have slightly charred.
Step 3: While the onions roast, prepare the vinaigrette: In a blender, mix vegetable oil, vinegar, Dijon mustard, and 1/2 teaspoon salt. With the blender running, slowly add the remaining 6 tablespoons olive oil along with 2 tablespoons water until a smooth emulsion forms. Pour into a small bowl, stir in lemon zest, and season with salt and pepper to taste. Let the vinaigrette rest for at least 30 minutes, then remove the lemon zest.
Step 4: Once cooked, peel the skins off the onions and discard them. On a serving platter, arrange the onions, roasted lemons, and herbs, then drizzle with the prepared vinaigrette just before serving.
The roasted onions and vinaigrette can be made up to 4 hours ahead and are best served at room temperature.
Photograph by Chris Court | Courtesy of Recipe Iseasy Magazine
