Baked Onions with Vinaigrette

TOTAL TIME: 2 hr
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Kosher salt and freshly ground black pepper
  • 1/2 cup grapeseed oil
  • Juice of 1 lemon
  • Handful chopped fresh tarragon leaves
  • Handful chopped fresh thyme leaves
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Directions

Preheat the oven to 425 degrees F.

Cut barely a sliver off the bottom of each onion so they'll sit without rolling over. Pierce them in a few places with a sharp knife so they won't burst during cooking. Make 4 mounds of coarse salt in a baking dish, and nest an onion in each. Bake the onions 15 minutes. Lower the heat to 325 degrees F and continue baking until the insides are almost applesauce soft, about 1 1/2 hours, depending on the size of the onions.

To make the dressing: Whisk together the yolk*, garlic, and vinegar, and season with salt, and black pepper. Beat in the oil, drop by drop, to make a thick dressing. Taste, and add lemon juice, if needed. Check the salt and pepper. Stir through the herbs. Cover the vinaigrette, and refrigerate until ready to serve.

To serve, set the onions on serving plates (leaving the salt mounds behind). Slit the onions open with a sharp knife, and spoon some vinaigrette into each until it starts bubbling up and out onto the plate. Serve the onions immediately.

Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Newest Ratings and Reviews

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  • on May 17, 2014

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    Love love love it!

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  • on February 15, 2014

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    Nobody expects this dish to blow their minds, yet it is one of my favorites to serve. Two thumbs up!

    people found this review Helpful.
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  • on August 22, 2013

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    This is fabulous. I make it repeatedly and it is better every time I do. I really don't worry about the raw yolk. Vastly over rated paranoia.

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