Barefoot Thursday! Barefoot Thursday is the day when barefoot bloggers across the blogosphere whip up a recipe created by Ina Garten the Barefoot Contessa. Why don’t you find out more about it by visiting the Barefoot Bloggers…maybe you would even like to join in (I’ll bet you would like it).
This week's recipe was selected by Kelly from Baking with The Boys. The recipe was a simple, elegant roasted onion recipe. I only made a few minor alterations to the original recipe-I replaced the mustard with red pepper sauce (Tabasco) and added some fresh rosemary and dried thyme (I forgot to buy fresh Thyme). I served the onions with grilled sliced skirt steak and drizzled Worcestershire sauce over the steak and the onions just before serving. It was delicious!
Now a critical reader might say: "...eh, it looks like you burned the onions"
And to that I might quickly respond: "...yeah, well, I meant to do that-a crispy onion is a tasty onion thank you very much."
After finishing, I found myself wishing I had tossed the warm onions in a mixed field greens salad with a bit of goat cheese and some walnuts...I guess I'll have to make them again! The original recipe is here.
Lightly Spiced Herb Roasted Onions (adapted from Ina Garten's recipe)
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon red pepper sauce (such as Tabasco)
1/2 tablespoon finely chopped fresh rosemary
pinch dried thyme
1 teaspoon minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Preheat oven to 400 degrees.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root in tact. Peel the onions and slice into wedges. Place the wedges in a large ovenproof skillet.
Whisk together the lemon juice, Tabasco, rosemary, thyme, garlic, salt and pepper. Gradually add the oil, whisking to combine. Pour the dressing over the onions in the skillet and gently toss to coat. Place the onions in the oven and roast for 30-40 minutes. Stir the onions once during roasting.