Roasted Spring Onions Food

ROASTED SPRING ONIONS

Roasted Spring Onions image

This fuss-free recipe showcases spring's fresh produce. Baby spring onions are roasted with a little butter and basic seasonings until they become sweet and caramelized.

Categories Spring Onions baby onions roasted Caramelized side dish spring vegetable

Time 40m

Yield 8 servings

Number Of Ingredients 4

Ingredients

15 baby Vidalia onions or other large-bulb spring onion, ends trimmed and halved lengthwise
1 tsp. fresh thyme leaves
Kosher salt and freshly ground pepper
1 tbsp. unsalted butter

Steps:

Preheat oven to 350°F. Place onions in a baking pan. Sprinkle with thyme and season with salt and pepper. Add butter in slivers, especially around bulbs. Roast onions until tender, browned, and caramelized, about 35 minutes. Transfer to a warmed bowl and drizzle with pan juices.

Nutrition Facts : Calories 28 calories

HERB-ROASTED ONIONS

Herb-Roasted Onions image

Provided by Ina Garten

Categories side-dish

Time 50m

Yield 3 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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.

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