BAREFOOT BLOGGERS Herb Roasted Onions

I'm married to a meat and potatoes kind of guy. That's all there is to it. I keep telling the Yankee that because I am skinny I would love to have more meat and a couple of larger potatoes (if you know what I mean), but he seems happy with me the way I am. That is, as long as I keep feeding him good food!

Having said that, there are three things that he absolutely will not eat - bell pepper, turnips, and ONIONS! So when Kelly from Baking with the Boys chose Herb Roasted Onions for this week, I was a bit sceptical of how I was going to incorporate it into our menu and keep Yank on the happy side. I decided to add something to it that he loves and maybe I could save the marriage. So I added - you guessed it - potatoes!

I forgot to buy thyme at the store, so I had to leave that out. Also, I was not sure how large the onion wedges were supposed to be, so I cut each onion into four large ones. I was a bit disappointed in how little dressing there was. I barely had enough to cover the onions. I cut the potatoes into wedges also and baked them right along side the onions on the sheet pan.

We had a grilled boston butt that hubster had purchased from the high school (they were having a fund raiser) to go along with it and I think it was the perfect choice to compliment the onions and potatoes.

Having said that, I doubt I will ever make this recipe again. We simply aren't that "into" onions.

Herb-Roasted Onions

2 red onions
1 yellow onion

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mjustard

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

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 30-45 minutes, until tender and browned. Toss the onions once during cooking. Remolve from the over, and drizzle with the reserved dressing. S;prinkle with parsley, season to taste, and serve warm or at room temperature.