but the surprise hit was roasted onions.
Talk about easy, this was so simple. I went out to my garden and cut some fresh herbs; halved and quartered unpeeled onions and lemons, and threw the vinaigrette ingredients in the blender. It was the easiest of all the dishes I made. And it was so flavorful. The roasted herbs and the lemon vinaigrette balanced each other perfectly.
This is the last of my Thanksgiving posts for this year. The pomegranate molasses turkey was great, but you will have to wait til next November for that one 😉
Roasted Onions with Lemon
from Food Network Magazine
1/2 cup olive oil
2 large sprigs rosemary, leaves stripped (from the garden)
1 bunch thyme (from the garden)
6 red onions, halved through the root end, unpeeled.
3 white onions, quartered through the root end, unpeeled.
Kosher salt and freshly ground black pepper
2 Tbsp vegetable oil
2 Tbsp apple cider vinegar
1 Tbsp dijon mustard
Preheat the oven to 400F.
Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Scatter the rosemary leaves and thyme sprigs on the baking sheet.Season the onions with salt and pepper; arrange on top of the herbs, cut-side down.
Remove 4 wide strips zest from the lemons using a vegetable peeler; set aside. Cut each lemon in half and remove any seeds; add to the baking sheet cut-side down.Roast until the onions are tender and the skins are slightly charred, about 1 hour.
Meanwhile, make the vinaigrette: Combine the vegetable oil, vinegar, mustard and 1/2 teaspoon salt in a blender. With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified. Transfer to a small bowl; add the lemon zest and season with salt and pepper. Let steep at least 30 minutes; remove the lemon zest.
Remove and discard the skins from the onions. Arrange the onions, lemons and herbs on a platter and drizzle with the vinaigrette just before serving. Enjoy!
(The roasted onions and vinaigrette can be made up to 4 hours ahead. Serve at room temperature.)