Baked Onions with Vinaigrette

Recipe courtesy Laura Calder
Show: French Food at Home Episode: Thrifty

Photo: 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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  • on June 23, 2012

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    Another excellent and thrifty recipe! I love how soft and sweet the onions become as they're left to their own devices in the oven. I've created my own variation on the dressing so I can forgo the raw egg, but the tarragon pairs wonderfully with the baked onion. Another win!

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  • on March 12, 2012

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    Very disappointing. Onions should be cooked longer. Dressing pretty good. Would not make again.

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  • on December 31, 2011

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    This was very easy! And so very tasty!!! We love Laura, she is so fun! And informative!

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