I didn’t know how to cook when I got married, but my father was a good cook and I’d often call him for advice. He’d tell me, “Just imagine what you want something to taste and look like, and then give it a pinch of this or that until you’re satisfied.” These days I enjoy looking at cook books but don’t follow recipes exactly. “Everything doesn’t have to be perfect” is my motto.
Herb-Roasted Onions
Ingredients
- 4 red onions
- 4 yellow onions
- 1/4 cup fresh lemon juice
- 2 tsp Sierra Nevada mustard
- 2 tsp minced garlic
- 1 tbs minced thyme
- 1 and 1/2 tsp kosher salt
- 1/2 tsp ground lemon pepper
- 1/2 cup good olive oil
- 1 tbs minced parsley
Instructions
- Pre-heat oven to 400 degrees.
- Peel and cut onions in wedges. Place in large bowl. Combine lemon juice, mustard, garlic, thyme, salt and pepper in a small bowl. Whisk in the olive oil. Pour all over the onions, toss well.
- With a slotted spoon, put onions on a sheet pan. Save vinaigrette in the bowl. Bake onions for 30 to 45 minutes until tender and browned. Toss once during cooking. Remove from oven & drizzle the remaining dressing. Sprinkle with parsley. Season to taste and serve warm or at room temperature.
I didn’t know how to cook when I got married, but my father was a good cook and I’d often call him for advice. He’d tell me, “Just imagine what you want something to taste and look like, and then give it a pinch of this or that until you’re satisfied.” These days I enjoy looking at cook books but don’t follow recipes exactly. “Everything doesn’t have to be perfect” is my motto.