Roasted Onions with Lemon

• 1/2 cup extra-virgin olive oil
• 2 large sprigs rosemary, leaves stripped
• 1 bunch thyme
• 6 red onions, halved through the root end (unpeeled)
• 3 white onions, quartered through the root end (unpeeled)
• Kosher salt and freshly ground pepper
• 2 lemons
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard

1. Preheat the oven to 400 degrees F. Drizzle 2 tablespoons olive oil on a rimmed baking sheet.
2. Scatter the rosemary leaves and thyme sprigs on the baking sheet.
3. Season the onions with salt and pepper; arrange on top of the herbs, cut-side down.
4. Remove 4 wide strips zest from the lemons using a vegetable peeler; set aside.
5. Cut each lemon in half and remove any seeds; add to the baking sheet cut-side down.
6. Roast until the onions are tender and the skins are slightly charred, about 1 hour.
7. Meanwhile, make the vinaigrette: Combine the vegetable oil, vinegar, mustard and 1/2 teaspoon salt in a blender.
8. With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified.
9. Transfer to a small bowl; add the lemon zest and season with salt and pepper.
10. Let steep at least 30 minutes; remove the lemon zest.
11. Remove and discard the skins from the onions.
12. Arrange the onions, lemons and herbs on a platter and drizzle with the vinaigrette just before serving.
13. (The roasted onions and vinaigrette can be made up to 4 hours ahead.
14. Serve at room temperature.)
15. Photograph by Chris Court

extravirgin olive oil, rosemary, thyme, red onions, white onions, kosher salt, lemons, vegetable oil, apple cider vinegar, mustard

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-onions-with-lemon.html (may not work)