Something’s missing. I mean sure you have the turkey, mashed potatoes, stuffing, cranberry sauce and sweet potatoes but still something’s missing. Don’t worry though, I’ve got you covered.
What’s missing is a large platter of sweet and tangy caramelized onions. Your plate is screaming for the addition of roasted red onions with a bright gremolata made up of pomegranate seeds, orange zest and Italian parsley.
These onions take minutes to prepare. It’s your oven that does most of the hard work but I’m sure it won’t mind.
Simply mix up a tangy vinaigrette with the addition of Pomegranate molasses – a sweet and tangy syrup that can be found in most grocery stores. You’ll probably find it next to the Blackstrap Molasses.
With all the deliciously heavy sides adorning the Thanksgiving table these onions are a wanted, lighter addition. And did you see how pretty they are all dressed up with little rubies? Pretty little onions.
Roasted Red Onions with Pomegranate Gremolata
slightly adapted from Bon Appetit
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
2/3 cup fresh pomegranate seeds
1 tablespoon chopped fresh Italian parsley
2 teaspoons finely grated orange peel
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.