Going to my brother’s house for Easter. It is a tradition for us to get together at holidays. Our family was large and always had major events, either dinners or picnics or reunions.
For us, at picnics and other events, we are always on the hook to bring wine, since we collect it. This year, I think I will be bringing the Breaux Viognier, which will complement the ham.
Lately though, some of my favorite recipes are asked for, time and again, as a contribution. My brother requested my herb roasted onions, something I first took there for my mom’s 80th birthday party picnic, in 2009. It is a simple Ina Garten recipe, that I have adapted to my taste. I change how I make the vinaigrette depending on what is in season and what I have in the fridge.
First, get lots of diffferent onions.
You will peel and cut these so the bottom stays together. You want whole wedges to roast. Make a simple vinaigrette like this one, using mustard, oil, balsamic, herbs, salt and pepper. The more herbs, the better.
For the vinaigrette, you need a good mustard. I will be using the last of my ramp mustard from Spring Valley.
Toss the onions in the vinaigrette, and roast at 400 degrees for 30-40 minutes. Keep some of the vinaigrette left over to pour over the finished product. The beauty of these onions is the fact that they can also be served at room temperature. I can make them Sunday at noon, and they will be fine at 3 pm, when we serve dinner.
A Food Network pic, since we aren’t at Easter yet. This is a simple basic recipe, easy to double or triple. Make as much or as little as you want. I make huge amounts of the vinaigrette and use it for salad dressing during the week. Make enough to coat the onions before roasting, and more. For me, that involves the ratio of 4:1:1 of oil, vinegar, and mustard. You can also make it with lemon juice instead of vinegar. Be creative.
And, make memories with your family, like we do every year.