I’m pretty sure I’m the worst yoga-er ever. I think it provides a pretty good workout, but, honestly, it kind of bores me. I know I’m supposed to get all meditative and stuff, but I don’t, and I end up bored, and I end up not doing yoga at all, and that’s no good.
So my new trick is to watch the Food Network while I do yoga. See? Worst yoga-er ever.
But if I think of yoga as “ooh, I get to watch Barefoot Contessa!” instead of “bleah, exercise”, I actually look forward to it. I recently saw her make chicken piccata, buttermilk mashed potatoes, and roasted onions, and I decided right there, in the middle of the warrior series, that I was making the whole meal that weekend.
The buttermilk mashed potatoes were just as good as you’d expect (in other words, very, although I didn’t follow her recipe to a tee), and the chicken was actually a big failure, but the onions were what really stole the show. They get two major hits of flavor, a quick soak in lemony herb mustard vinaigrette before baking, and then another dip in the same dressing after they’re cooked.
This was my first experience serving onions on their own instead of as a support to a dish’s main flavor, and, damn! I’ve been missing out. I really do love onions when they’re soft and caramelized, and the dressing brightened and enhanced the onions’ own sweetness. All that and stretchier muscles. Not bad for half an hour of watching television.
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
½ tablespoon minced fresh thyme leaves
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup good olive oil
½ tablespoon minced fresh parsley leaves
1. Preheat the oven to 400F.
2. 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.
3. 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.
4. 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.