Roasting your onions totally changes their flavour. This recipe turns onions into viable side vegetables rather than simply enhancing other ingredients. Whether you pair them with your Sunday roast, a steak or on a sandwich, these Thyme-Roasted Onions will make a great addition.
Time: 50 minutes
- 2 red onions
- 1 yellow onion
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 tablespoon minced fresh thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
Preheat the oven to 200C.
Slice the dried brown bit off each onion being careful to leave the root intact. You want the onion layers to stay together. Peel the onion. Stand each onion up on a chopping board, root end up and cut into wedges through the root. Place onion wedges into a bowl.
In a separate small mixing bowl, combine lemon juice, mustard, garlic, thyme, salt and pepper. Whisk in the olive oil and pour dressing over the onions. Toss through.
Using a slotted spoon, transfer onions to a baking tray. Reserve the leftover vinaigrette. Bake for 30-45 minutes, depending on the size of your onions, until tender and browned. Flip onions over once during cooking. Remove from oven and drizzle with remaining vinaigrette. Season to taste. Serve warm or at room temperature.