Friday, August 21, 2009

Roasted Onion

Who does not like onion ?
Sometimes it can be pungent or mild, but regardless of how strong (yellow onion, red/violet onion) or mild (challots, vidalia, white onion, green onion) it is, onion it a very important ingredient in anyone's kitchen.
How many ways can you prepare the onion ?
You can choose fried onion rings, fried blooming onion, French onion soup, caramelized onions for toppings, or you can roast your onion after carefully marinating it.
I tell you, there is a miracle happening to your food every time you marinate something.
And don't take my word for it, get to work and start marinating something right now !

I really wanted to use red onions for this side dish, but looked in the fridge and there was none, so I replaced it with white onion.
And really, any onion you have on hand will make a beautiful roasted side dish for your dinner tonight.

1 large onion or 2 small ones, cut into wedges
2 -4 TBSP lime or lemon juice or if you do not have lemons you can substitute it by 2 scant TBSP white vinegar
2 teaspoons mustard, any kind you have
2 teaspoons finely minced garlic (2-4 cloves)
some thyme
some basil
some oregano
some parsley, all these dry or if fresh finely chopped
3/4 teaspoon kosher salt
some pepper
1/3 - 1/4 cup oil

Combine all the ingredients in a bowl, then pour the marinade into a large ziplock bag and add the onions to it.
I let mine sit approx 5 hours, but you can let it set for less time, at least 30 minutes.
Preheat the oven to 400 F.
Place the onions on a baking sheet and bake for 30-45 minutes until they turn tender and a bit brown, stirring once half through the cooking process.
You may have some marinade left after you have transferred the onion to the baking sheet and you can either discard it or you can reserve it to drizzle over the baked onion.
I like to eat it when hot, but it is still good at room temperature too.
Enjoy !

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