Baked onions with lemon
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The pungent flavor of onions is pleasantly softened and sweetened by baking in the oven, and a touch of lemon vinaigrette makes them even more versatile and perfect. Baked onions are an excellent side dish for any grilled or roasted meat or poultry. They are especially delicious with a juicy beef steak.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups extra-virgin olive oil
- 2 large sprigs of rosemary, leaves picked
- 1 bunch of thyme
- 6 red onions, halved lengthwise (do not peel)
- 3 white onions, quartered (do not peel)
- 2 lemons
- 2 tablespoons of vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tbsp Dijon mustard
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Recipes with similar ingredients: red onion, lemon, Dijon mustard, apple cider vinegar, rosemary, thyme
Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F) and spray a rimmed baking sheet with 2 tablespoons of olive oil. Sprinkle with rosemary leaves and thyme sprigs. Season the onions with salt and pepper and arrange them cut-side down on top of the herbs.
- Using a vegetable peeler, remove 4 wide strips of zest from the lemons; set aside. Cut each lemon in half and remove any seeds; place cut-side down on a baking sheet. Roast until the onions are soft and the skin is lightly charred, about 1 hour.
- Meanwhile, prepare the vinaigrette dressing.:
Combine the vegetable oil, vinegar, mustard, and 0.5 teaspoon of salt in a blender. Blend until smooth. With the food processor running, gradually pour in the remaining 6 tablespoons of olive oil and 2 tablespoons of water until emulsified. Transfer the dressing to a small bowl, add the lemon zest, and season with salt and pepper. Let it sit for at least 30 minutes; discard the lemon zest. - Peel the onions. Arrange the onions, lemons, and herbs on a platter and drizzle with the vinaigrette just before serving. The roasted onions and vinaigrette can be prepared up to 4 hours in advance. Serve at room temperature.
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