This is my continued saga of being part of the illustrious group the Barefoot Bloggers. As a humble member of this group I am rolling up my shirt sleeves and cooking up a storm with the Barefoot Contessa herself and all the other wonderful members of this close group. We're cooks and bakers with a love of all things Ina. We test and retest Ina Garten's recipes as a whole and then blog about our results and recipes on the 2nd and 4th Thursday of every month. This gives me the opportunity to try more of Ina's recipes as well as not having to think of what's for dinner at least 2 nights in the month!! Bonus!!! This time around the recipe was chosen by Kelly from Baking with the Boys who has chosen Herb Roasted Onions which can be found in Barefoot Contessa at Home on page 156.This served as a delicious side dish for my German based meal earlier in the week. When have you ever failed me Ina!!! Thanks for choosing this dish Kelly!!!!!
TIDBIT: The Contessa's 6th cookbook "Back to Basics" came out in October. It is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that are sure to become trusted favorites.
The Barefoot Bloggers have made 44,990 Friday dinners for Jeffrey to date!!!!!!
TIDBIT: The Contessa's 6th cookbook "Back to Basics" came out in October. It is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that are sure to become trusted favorites.The Barefoot Bloggers have made 44,990 Friday dinners for Jeffrey to date!!!!!!
** Herb Roasted Onions**
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
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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.
