Onions are overlooked as the main event but are the base for so much of what we cook, in this simple yet flavourful dish the onions take center stage. Roasted onions, a quick and easy side for roast meats or fish and are great as the main component of a leafy green salad.
- 5 medium onions, any color, roots trimmed but not removed, peeled and quartered
- 5 banana shallots, roots trimmed but not removed, peeled
- 2 teaspoons dijon mustard
- 2 cloves garlic, minced
- 2 very healthy pinches of salt
- Freshly ground pepper to taste
- 120ml (½ cup) olive oil
- Minced parsley to serve, optional
Preheat oven to 220℃ (450℉).
Place the peeled and quartered onions and peeled shallots in a large bowl set aside.
In a medium bowl, combine the mustard, garlic, salt, and pepper slowly drizzle in the olive oil a bit at a time, constantly whisking, only adding more olive oil when the previous amount has been emulsified into the mustard mixture. Keep on adding oil a bit a time until all the oil has been incorporated.
Pour the dressing over the onions, toss the onions until all the sides are covered. Lifting the onions from the dressing, place them in a roasting tin in a single layer, reserving the dressing from the bottom of the bowl for later.
Roast the onions until the onions are soft all the way through 45 – 60 minutes.
Just before serving, toss the onions in the remaining dressing and sprinkle with parsley if using.
