We don’t have cable in our house so whenever we are staying somewhere else and I see a TV with cable, I immediately find a cooking show. This happened a few weeks ago and I stumbled upon Ina Garten. I’m not a fan of most of the popular cooking shows, but her recipes are always simple, approachable, and turn out wonderful every time. She was making these roasted onions and they looked gorgeous so I thought I would share them with you. Three onions may seem like a lot for two portions, but they roast down to be sweet, soft, and caramelized. My version is similar to Ina’s, and I can envision taking it in several directions. Try using coconut oil and garam masala for an Indian twist, or cumin and lime for a southwestern flavor. This recipe would work any time of year; it would be perfect both on a Thanksgiving table and at a summer pot luck.
A note on herbs: I prefer to use fresh herbs whenever possible. This recipe would not be the same if you used dried thyme. Fresh thyme may look different at different times of year. When it’s young, the stems will be very soft and green. At this point you can go ahead and use the stems, just chop it finely, no need to take the small leaves off. When the stems are brown and woody, you want to remove the leaves by stripping them off with your fingers. It’s a little labor intensive but once you get the hang of it it goes quickly. Just make sure to wash and dry your thyme in advance. It’s a mess if you are trying to strip off wet leaves.
3 small red onions (you can also use white or yellow onions)
2 tablespoons fresh thyme, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat oven to 400º and line a baking sheet with either parchment paper or a silpat.
2. To prepare onions, cut off stem end and a small part of the root end, just the part that bulges out. Leaving most of the root on will help keep the onion wedges in tact. Next, halve the onion by cutting down through the root end and remove the outer, papery layer. Continue cutting wedges until you have 8 wedges from each onion. Gently toss the onions with the oil, thyme, salt and pepper.
3. Spread the onions out on your baking sheet and place in the middle of your oven. Check them after 20 minutes and gently flip them over. Roast another 5-10 minutes, making sure those around the edges of the pan don’t burn.
4. Add the onions back to the bowl where they were tossed with the herbs. Add a squeeze of lemon and give them another toss. Serve warm or room temperature.