5 tablespoons extra-virgin olive oil
1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece
Gremolata:
2/3 cup fresh pomegranate seeds
1 tablespoon chopped fresh Italian parsley
2 teaspoons finely grated orange peel
Onions:
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment paper. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 20 minutes. Using a small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 20 to 25 minutes longer. Remove from oven. This dish can be made several hours in advance up to this point. If you want to serve the onions warm just re-warm in a 350* oven before serving.
Mix pomegranate seeds, parsley, and orange peel in small bowl.
Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.
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22 Comments
let’s just say my christmas recipe list is not getting any shorter with your help.
I am always looking for new ways to use pomegranate seeds in the fall. And I agree, red onions don’t get nearly enough respect on the thanksgiving table. Thanks for the great idea!
I love the combination of pomegranate with roasted red onions. A beautiful dish that just makes you smile with such vibrant colors!
Beautiful! I love the colors of this dish!
Looks so delicious!!
How awesome is this….I have never thought of combining onions with pomegrantes, brilliant!
I love pomegranate seeds and red onions but never paired the two. Great idea. Love it!
Magda
WOOWW! soo delicious!
I have to say–wow! I was stunned by how gorgeous these look. What an easy way to dress up an ordinary dish.
Unbelievably beautiful!
I’m the designated cranberry-stuff-maker for turkey day and I usually make a Cranberry Onion Jam (from Amanda Hesser in the Times years ago) but now I’m thinking of changing it up for this one. Or I could make *both*…hmmm…
So pretty Ashley! I made creamed onions a couple of years ago and they were super delicious, but we did not need another fattening dish on that table, let me tell you. I love that this is sweet and savory and light at the same time. If we didn’t already have too much food planned, I would do this in a heartbeat. Or make Julie do it.
What a nice side dish and a beautiful presentation.
What a beautiful beautiful dish. i cant wait to make this. OMG!!!!
Beautiful!! Can’t wait to eat that!
The colours in this dish are tremendous! Beautiful and delicious!
Everything you’ve posted recently is making it hard to decide what to bring to Thanksgiving! This might be the winner as I’m going to a house with a gluten free eater. And the first time I ever ate a pomegranate was at the T-day table…so I could make it a tradition to do something with pomegranates!
Great pictures!!! Its such an interesting sidedish!
indeed! i’ve been thinking all week, something’s missing, something’s missing. i finally settled on some tarragon-braised leeks (not having found this yet, darn it!), but am swooning over this bright ruby lovely. Won’t be long…
A very happy Thanksgiving to you, your very first as a family of five!
I love all of these flavour combinations! Awesome.
This is beyond beautiful.
What a great looking dish. I will definitely be including this in my list of Items to make for my Christmas celebration.
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