Roasted Onions With Lemon
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 bunch
Thyme2
Lemons2 tbsps
Vegetable Oil2 tbsps
Apple Cider Vinegar1 tbsp
Dijon MustardDirections:
1
Preheat the oven to 400 degrees F
2
Drizzle 2 tablespoons olive oil on a rimmed baking sheet
3
Scatter the rosemary leaves and thyme sprigs on the baking sheet
4
Season the onions with salt and pepper; arrange on top of the herbs, cut-side down
5
Remove 4 wide strips zest from the lemons using a vegetable peeler; set aside
6
Cut each lemon in half and remove any seeds; add to the baking sheet cut-side down
7
Roast until the onions are tender and the skins are slightly charred, about 1 hour
8
Meanwhile, make the vinaigrette: Combine the vegetable oil, vinegar, mustard and 1/2 teaspoon salt in a blender
9
With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified
10
Transfer to a small bowl; add the lemon zest and season with salt and pepper
11
Let steep at least 30 minutes; remove the lemon zest
12
Remove and discard the skins from the onions
13
Arrange the onions, lemons and herbs on a platter and drizzle with the vinaigrette just before serving
14
(The roasted onions and vinaigrette can be made up to 4 hours ahead
15
Serve at room temperature
16
) Photograph by Chris Court