Copyright Thomas Saaristo  All Rights Reserved
Roasted onions a la vinaigrette
2 red onions, stem and root removed, leaving the root itself intact, peeled
1 yellow onion, stem and root removed, leaving the root itself intact, peeled
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon sugar
1 tablespoon fresh thyme leaves
1 teaspoon House salt
Black peppercorns in a pepper mill
1/4 cup extra virgin olive oil
1 tablespoon minced fresh parsley leaves

Heat the oven to 375 degrees Fahrenheit

Stand an onion root end up on a cutting board and cut the onion in wedges through the
root, placing the wedges in a bowl. Prepare the other two in the same fashion

For the vinaigrette, add the lemon juice, mustard, garlic, thyme, salt, and pepper in a large
bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well. With a
slotted spoon, transfer the onions to a sheet pan, reserving the remaining vinaigrette in
the bowl

Bake the onions for 40 to 55 minutes, until tender and browned, stirring the onions about
half way through the  cooking time

Whisk the remaining vinaigrette. Remove the onions from the onion and drizzle with the
vinaigrette, sprinkle with parsley and season to taste with salt and freshly ground black

Serve Roasted onions a la vinaigrette very warm, warm or at room temperature