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    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

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Herb-Roasted Onions

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

Course: Side Dish
Keyword: herbs, onion
Author: Candy Matthews

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.