Best 4 Herb Roasted Onions Barefoot Contessa Ina Garten Recipes
When it comes to creating simple yet delightful dishes, Ina Garten, the Barefoot Contessa, is a culinary icon. Her herb roasted onions recipe is no exception. This classic side dish is perfect for any occasion, whether you're hosting a special dinner party or looking for an easy weeknight meal. With a handful of fresh herbs, a few pantry staples, and Garten's expert guidance, you can create a flavorful and aromatic dish that will impress your family and friends. From selecting the right onions to mastering the roasting technique, this article will take you through the steps of making Ina Garten's herb roasted onions, so you can recreate this delicious dish in your own kitchen.
Here are our top 4 tried and tested recipes!
HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN
Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Onions
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
- Peel the onion.
- Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
- Place the wedges in a bowl.
- For the dressing, combine 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 vinaigrette that remains in the bowl.
- Bake the onions for 30 to 45 minutes, until tender and browned.
- Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
- Sprinkle with parsley, season to taste and serve warm or at room temperature.
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA)
I've made this recipe twice and enjoyed them both times. The thyme gives the onions a special flavor. I have not tried it with fresh thyme yet, only dried. I used Vidalia onions when they were in season and sliced them very thin using a mandolin. Ina recommends using a good quality olive oil, of course.
Provided by Marie Nixon
Categories Onions
Time 47m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
- Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
- Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.
ROASTED SALMON WITH GREEN HERBS
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist.
Provided by Ina Garten
Categories Dinner Salmon Fish Herb Parsley Dill Green Onion/Scallion Lemon Wheat/Gluten-Free Peanut Free Soy Free Dairy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
- Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Tips:
- Choose small to medium-sized onions for roasting, as they will cook more evenly and consistently. Larger onions can be roasted, but they may take longer to cook and may not caramelize as well.
- Peel the onions before roasting to make them easier to eat and to help them caramelize. You can also leave the skins on, but they will be more difficult to peel after roasting.
- Cut the onions in half lengthwise or into wedges before roasting. This will help them cook evenly and will also allow the flavors of the herbs and oil to penetrate the onion.
- Toss the onions with olive oil, herbs, salt, and pepper before roasting. This will help them to caramelize and brown.
- Roast the onions at a high temperature, around 425°F (220°C). This will help them to caramelize and brown quickly and evenly.
- Roast the onions until they are tender and caramelized, about 30-45 minutes. The onions should be slightly browned and have a sweet, slightly smoky flavor.
Conclusion:
Herb-roasted onions are a delicious and versatile side dish that can be served with a variety of main courses. They are also a great addition to salads, sandwiches, and wraps. The roasting process brings out the natural sweetness of the onions and caramelizes them, giving them a slightly smoky flavor. The herbs add a savory and aromatic touch. These onions are sure to be a hit at your next gathering.
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