Roasted Onions

This is a really good side dish and has become a regular favorite in our house. We adapted this recipe from one by Ina Garten; we think the world of her. It calls for fresh herbs, which you can get from your herb garden, or you can easily substitute dried herbs…just be sure to use less if you’re using dried, because they tend to have a stronger, more concentrated flavor. 


2 yellow onions                                                             $0.60

2 tablespoons lemon juice                                        $0.30

1 teaspoon Dijon mustard                                         $0.10

1 clove garlic, minced                                                 $0.05    

1/2 tablespoon fresh thyme leaves, minced     $Free (from your Herb Garden!)

3/4 teaspoon salt                                                          $Free (ish)

1/4 teaspoon pepper                                                   $Free (ish)

1/4 cup Olive Oil                                                            $0.28

           Total Cost                                                               $1.33

Preheat oven to 400 degrees F. 

Peel the onions and cut them into wedges like you would an apple. Place the wedges in a bowl. Add the lemon juice, mustard, garlic, thyme, olive oil, and salt and pepper. Toss the onions until everything is mixed and the onions are well coated with the mixture. 

With a slotted spoon, transfer the onions only (leaving some liquid in the bowl) to a rimmed baking sheet. Bake for 30-45 minutes, tossing once at about the 20 minute mark. (The onions will get black on the edges and will become both crunchy and soft.)

Remove from the oven and place on dinner plates. Before serving, pour the remaining liquid on top.