If you are someone who really loves onions then you probably love red onions, too! Their mild and sweet flavor make them the perfect partner-in-crime for sandwiches and salads. They are often used raw in recipes, but have you ever thought about how you could elevate a red onion by roasting it in the oven? My Roasted Red Onions with Tarragon will change the way you think about this kitchen staple and open your taste buds to a new world of flavor!
New to the wonders of Tarragon? It is a leafy green herb widely used in French cuisine and has a very distinct flavor, similar to anise. You can serve these fabulous and flavorful onions hot as a side dish or let them come to room temperature and include them as an unexpected but delicious component for a cheese board ( a bit of brie, anyone?). This dish also makes a sophisticated addition to an arugula salad with my go-to French Bistro Vinaigrette!
Ingredients (serves 6)
Red Onion – 3 large, peeled, each cut into 8 wedges, cutting through the root end to keep the wedges intact
Sea Salt – 1 teaspoon
Black Pepper – 1 teaspoon, freshly cracked
Olive Oil – 7 tablespoons, divided
Tarragon – 10 sprigs, fresh
Preheat the oven to 400 degrees.
Place the onions, salt, pepper, and 3 tablespoons of olive oil onto a half sheet pan and toss together, being careful not to break up the individual wedges of onions.
Next, evenly cover the onions with the sprigs of tarragon. Brush the sprigs with the remaining 4 tablespoons of olive oil.
Roast for 22-24 minutes until the onions are tender. Serve hot.