This weeks Barefoot Bloggers recipe, chosen by Kelly, came at the perfect time. I had just watched the episode where Ina makes this dish to serve with Chicken Piccata on Friday (aka Roast Chicken Night at the Garten's) for Jeffrey. I love episodes where Jeffrey comes on as the dutiful, happy, appreciative husband. I know it bugs some people but it makes me happy to see him loving Ina and her cooking! So, I decided to make the chicken piccata too for my hubby since they looked wonderful together. The flavors were perfect together. These onions have a surprisingly sweet taste and awesome texture. To me, they taste a lot like onion rings without the fried part (if that makes any sense!) These are a keeper and will definitely be made again at our house.
Some people mentioned not having enough dressing. Naturally, I didn't measure any of these ingredients since I was working on this while I was balancing my little guy on my hip. I probably made a little extra dressing (and know I put in too much mustard on accident). However, I made my dressing in a good sized bowl and then tossed the onions in with the dressing. I used a slotted spoon to scoop the onions onto my Silpat lined sheet and reserved the dressing left in the bowl to pour over the onions once they came out of the oven. There was plenty of vinaigrette left and I saved a bowl or two to clean (good thing when you're also making breaded chicken... that always yields a delicious dinner and dozens of dishes!)
by Ina Garten
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice (a bit more)
1 teaspoon Dijon mustard (measure carefully! you don't want too much)
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 (a bit more)
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.
P.S. ... Have you heard about Shabby Apple? They have fabulous dresses and great accessories. They are running a contest now to describe your perfect outfit and what you'd wear it for. My best friend is the running and needs your vote for her Times Square Countdown vignette. While you're there, get yourself a new little black dress. I love mine that Kara gave me for my birthday.