Herb-Roasted Onions

These caramelized oven-roasted onions accompanied the pork tenderloin I served for Sunday dinner. I also made the most addictive whipped sweet potatoes spiced with smoked paprika. But I didn't get a picture that captured their true deliciousness so I've posted them here, photo-less. This meal might sound better fit for fall, when you're craving a hearty meat-and-potatoes type dish. But that didn't deter me because I have a garden overflowing with herbs that I need to put to use. And it actually turned out to be a light yet filling meal.

If you've never served onions as a stand-alone side, you should. Especially like this- soft and sweet and blistered. Here they're tossed in a lemon, mustard, garlic, and thyme vinaigrette before roasting. But I bet they'd still be divine dressed only in a little olive oil, salt, and pepper. Save leftovers for piling on sandwiches or adding to a salad.

Herb-Roasted Onions

INGREDIENTS
1 yellow onion, peeled, halved, and sliced into wedges
2 red onions, peeled, halved, and sliced into wedges
2 Tbsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
1 clove garlic, minced
1 1/2 tsp. fresh thyme leaves, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil
fresh parsley, minced for garnish

DIRECTIONS
1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil.

2. Whisk to combine lemon juice, mustard, garlic, thyme, salt and pepper in a large bowl. Slowly stream in the olive oil while whisking constantly. Add the onions and toss to coat.

3. Spread the onions in a single layer on the prepared baking sheet (setting aside any dressing left behind in the bowl). Bake in preheated oven for 30-45 minutes, turning occasionally, until tender and golden brown. Remove from the oven and drizzle with the reserved dressing (optional). Sprinkle with parsley and serve warm.

Serves 4.

(Adapted from Food Network)