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These onions are my favorite. My absolute favorite recipe in the whole, wide, world. True story.

What’s not to love? It’s a simple dish, and it’s fairly cheap, because most of the ingredients are pantry staples. And even though it incorporates only a few ingredients, the flavor is amazing. This dish is a true testament to the fact that simple food can be delicious. Plus, it takes like 5 minutes to make and you don’t need any fresh veggies. This is your go-to dish for middle-of-the-winter blues.

This is one of Ina Garten’s recipes, and it’s generally safe to say that anything Ina makes is going to be pretty freaking delicious.  However, I’m posting this recipe the way I make it – The Flip-Flop Contessa’s style, if you will.  First, I only use about half the olive oil that she uses. Even though I would kiss Ina’s feet if I ever met her in person, I generally think she uses too much olive oil in her recipes. I also use twice the amount of mustard. And I generally prefer the red onions in this recipe, so I use 2 red onions to 1 white onion.

I usually serve these onions as a side dish, but they are also delicious as a condiment on sandwiches. Seriously – these, on a hamburger or a turkey sandwich with a bit of mayo? SWOON.

So I urge you, break out the onions right now and make this immediately. Even if you’re reading this at 7:08 am on Tuesday morning. Even if you haven’t done your hair or put on your pants yet. Trust.

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Herb-Roasted Onions

Adapted from Ina Garten
Serves 6

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Ingredients:

• 3 onions, mix of white and red
• 2 tablespoons lemon juice
• 2 teaspoon Dijon mustard
• 1 teaspoon minced garlic (1-2 cloves, depending on size)
• 1/2 tablespoon minced fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 cup olive oil
• 1/2 tablespoon minced fresh parsley leaves

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PS. That is totally a prop lemon. I use lemon juice from concentrate in this recipe. GASP! I know, Ina is going to sneak up on me while I’m making this and STRANGLE my sorry behind because she only wants to use freshly squeezed lemon juice. Sorry, Ina, but some of us have lives. And don’t want to waste a whole lemon for the sake of 2 tablespoons of juice.

PPS. If you’re wondering what that bottle of wine is doing in my ingredients pile, I’m not a wino who puts Chardonnay in everything. That’s what I keep my olive oil in. I have the wine bottles already (but let’s not discuss why I have so many) and the dark glass keeps the light from turning the oil rancid. You can get spouts from Sur La Table for $1 each. Plus the bottles are prettier and you can buy the olive oil in bulk.

Whoops, tangent. My bad. Back to the recipe at hand…

Preheat the oven to 400 degrees F.

Cut each onion into quarters or eighths, depending on the size of the onions.  Ensure that the stem end is still intact so that the onions stay in wedges.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.  Slowly whisk in the olive oil.

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Pour the dressing over the onions and toss to coat. Transfer the onions to a baking dish or sheet pan.

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Bake the onions for 30 to 45 minutes, until tender and browned at the edges.  Toss the onions as necessary during cooking. Remove from the oven, and sprinkle with parsley and season to taste.

Serve hot, warm, room temperature, or cold, for breakfast, lunch, dinner, or midnight snack.

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