Butter- and Herb-Roasted Red Onions |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This pretty side dish (the onions open up like flowers) would be great alongside steak or roast chicken. Ingredients:
6 medium red onions (about 7 ounces each), peeled, cut vertically into 6 wedges to within 1/2 inch of bottom |
1/2 cup (1 stick) butter, room temperature |
4 teaspoons minced fresh rosemary |
1 tablespoon chopped fresh italian parsley |
2 teaspoons fresh lemon juice |
Directions:
1. Position rack in center of oven; preheat to 400°F. Place onions on rimmed baking sheet. Open onion wedges to resemble flowers but do not break off base. Melt butter in small saucepan over low heat. Whisk in rosemary, parsley, and lemon juice. Season herb butter with salt and pepper. Brush some butter over onions. Roast onions until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour. Serve warm.
2. TEST-KITCHEN TIP: This simple recipe has endless variations. Here are three to try: After they come out of the oven, top the onions with a little crumbled blue cheese, sprinkle a mixture of crumbled cooked bacon and grated Parmesan on top, or whisk a little Dijon mustard and garlic into the herb butter before starting.
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