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Thursday, May 14, 2009

Herb Roasted Onions

i realize i've been remiss in my posting. one can blame laziness, lack of inspiration, not enough hours in the day. take your pick. truthfully, i find my lackadaisical temperment to be annoying but also refreshing. i have a commitment to chronicle my culinary adventures, hopefully awe my friends into thinking that yes, i can put together a decent meal, and extol the virtues of being capable of recreating dishes i find on foodgawker and tastespotting. but i've hit a wall in that i make some of these dishes once and then forget about them, because i'm already moving ahead onto the next challenge. i'm not mastering these dishes, i find out that i can make them and then what next? so i'm taking a step back. i'll still troll the web for cooking challenges but i'm also going to do repeats, hopefully to better results. Ina Garten did it with her Back to Basics series, why can't i?

having said that, my cousin Kim came to visit this week. my roommate nuria and i made a dinner spread. nuria is so enthused with the prospect of cooking and baking, i have no qualms about giving her a recipe and letting her have at it in the kitchen. i picked up a container of korean bbq chicken to be grilled, made cold mashed potato salad, cà phê sữa đá panna cotta and nuria made the herb roasted onions. my twi-friend Carter started a new blog and naturally, one of her first posts sparked my interest. there were a few tweaks that i had to make to the recipe due to lack of ingredients but nuria handled it all like a champ. it turned out wonderful. depending upon a few things, i will be posting my roommate's kitchen adventures, too. they're too funny to not share. :)

herb roasted onions

Herb Roasted Onions
adapted from the Kitchenette and Ina Garten

2 onions, 1 each of white and red
2 Tbl lemon juice
1 tsp horseradish
1 tsp minced garlic (1-2 cloves, depending on size)
1/2 Tbl dried italian seasoning
3/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1/8 cup olive oil

Preheat the oven to 400 degrees F.

Cut each onion into quarters or eighths, depending on the size of the onions. Ensure that the stem end is still intact so that the onions stay in wedges.

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 to coat. Transfer the onions to a baking dish or sheet pan.

Bake the onions for 30 to 45 minutes, until tender and browned at the edges. Toss the onions as necessary during cooking. Remove from the oven, and season to taste.

Serve hot, warm, room temperature, or cold.


Today's song: The Airborne Toxic Event, Sometime Around Midnight


  1. YUM. Onions. Looks yummy. Love onions but hate the bad breath afterward. And the fact that they occasionally make me cry.

  2. Those look amazing, in fact, they look even better than your friend's who originally posted the recipe. Awesome job ;)

  3. This dinner was great! You and Nuria did a wonderful job. Thanks again for letting me stay VIP at your place! <3 u

  4. I love Ina Garten's recipes. You can tell they have been tested before being published. Can't say that about several other FN chef's recipes, though.

    I like this. So simple, but you know it's delicious. Goes well with everything too.

  5. Christy, cooked onions aren't so bad. the best way to keep from getting teary-eyed during the chopping, put onions in freezer for a bit. i know there's a scientific reason behind but i forget...

    Sara, thank you. :) it just really helps to be able to improvise when one doesn't have the necessary ingredients the original recipe calls for.

    kim kima, any time cousin!

    Leela, i like this recipe most because it's versatile. i can use basically any veggie that's hanging out in my fridge and i need to whip something up quick and easy. you're so right about ina! :)