Best Roast Chrysanthemum Onions Recipes

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HERB-ROASTED ONIONS



Herb-Roasted Onions image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 3 servings

Number Of Ingredients 10

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
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

Steps:

  • 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 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

ROAST "CHRYSANTHEMUM" ONIONS



Roast

Categories     Onion     Side     Roast     Fall     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 4

16 small yellow onions (each about 2 inches in diameter)
1 teaspoon sugar
1/4 cup chicken broth
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 450°F.
  • With a sharp knife trim root end of each onion flat so that it is still intact but will stand on end. Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through onion, stopping about 3/4 inch above root end. Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact.
  • In a lightly buttered shallow baking dish large enough to let onion open, or "flower," put onions, root ends down, and sprinkle with sugar and salt to taste.
  • In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions. Cover onions with foil and roast in middle of oven 45 minutes, or until tender. Remove foil and roast onions, basting occasionally, 30 to 45 minutes more, on until golden. Onions may be made 1 day ahead and chilled, covered. Reheat onions before serving.

HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN



Herb-Roasted Onions - Barefoot Contessa Ina Garten image

Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Onions

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

2 red onions
1 yellow onion
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leave
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

  • 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 to 45 minutes, until tender and browned.
  • Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
  • Sprinkle with parsley, season to taste and serve warm or at room temperature.

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