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.
Problem solved.
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.
Serves 8-10 as a side dish.

25 Responses to “Roasted Red Onions”

  1. Asha@FSK

    I love the combination of pomegranate with roasted red onions. A beautiful dish that just makes you smile with such vibrant colors!

  2. mixette

    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…

  3. Dana

    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. 🙂

  4. Stephanie S

    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!

  5. molly

    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!


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