SERVES: 6
INGREDIENTS:
- 6 medium red onions
- 1 stick butter (½ cup)
- 4 teaspoons minced fresh rosemary
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons fresh lemon juice
- Salt and freshly ground pepper
INSTRUCTIONS:
- Position a rack in the center of the oven; preheat the oven to 400°F.
- Peel onions and cut each vertically into 6 wedges within ½ inch of the bottom (don’t cut all the way through).
- Place the onions on a rimmed baking sheet. Open the onion wedges to resemble flowers but do not break the wedges off the base. Set aside.
- In a small saucepan, melt butter over low heat.
- Whisk in rosemary, parsley, and lemon juice.
- Add salt and pepper to taste, then brush some of the herb butter over the onions.
- Transfer the onions to the oven and roast until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour.
- Serve warm.
