First Fiesta Friday Anniversary, Part 2: Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata

fiesta-friday-anniversary-part-21

Roasted Red Onions with Pomegranate, Parsley and Orange Gremolata

Roasted Red Onions with Pomegranate, Parsley and Orange Gremolata

Are you still standing? Oh come on…you can do this for one more week…can’t you? Well, here we are folks, Round 2 of Fiesta Friday First Anniversary Party.

I don’t know about you, but I had so much fun last week, co-hosting Part 1 with my buddy, Hilda. What an amazing spread of super delicious cocktails and appies we feasted on! I am so looking forward to Part 2 today, where we focus on mains and desserts. Oops! My dish is a side! Oh well, I cooked this wonderful recipe for you all and then I re-read the instructions! I am not looking back! I really adore this dish and it is something I would cook for a special celebratory dinner. I made it for the first time on Christmas Eve and my guests just raved about it. The onions are caramelized and savoury-sweet with that zippy tang that only pomegranate molasses can deliver. The gremolata adds crunch and a burst of freshness to balance the rich flavour of the onions. This dish is gorgeous beside any roasted meats, especially turkey, chicken or lamb. I found it at Epicurious.

I really hope you enjoy my plate, and let’s raise a glass to Angie, of The Novice Gardener, who has hosted us for a full year now, every Friday without fail!  We have been inspired, we have been challenged, and we’ve made many new connections and friends, all through this friendly, virtual block party. Many thanks to you, Angie. You rock!

A special thanks to this week’s co-hosts, Nancy of Feasting with Friends and Selma of Selma’s Table.  Not only are these two women talented cooks and bloggers, but they are genuinely nice and exceptionally helpful. Be sure to pop over to their sites and you’ll see what I mean.  Happy Fiesta Friday everyone!

Super sweet red onions caramelized with pomegranate molasses

Super sweet red onions caramelized with pomegranate molasses

Roasted Red Onions with Pomegranate, Parsley and Orange Gremolata

Ingredients:

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 the pieces

2/3 cup fresh pomegranate seeds

1 tablespoon chopped fresh Italian parsley

2 teaspoons finely grated orange peel

Method:

Position rack in centre of oven and preheat to 425°F. Line large baking pan with parchment paper.

Whisk first 6 ingredients in large bowl. Add onions; and toss gently. Arrange onions close together, cut side down, in baking pan. Spoon juices from bowl overtop of the onions.

Roast 30 minutes. Using small spatula, carefully turn onions over. Continue roasting until tender and thickly coated with glaze, about 25 – 30 minutes longer. Watch carefully to prevent over browning.

Remove from oven. DO AHEAD: Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired.

Mix pomegranate seeds, parsley, and orange peel in small bowl.

Arrange warm or room-temperature onions on a platter. Sprinkle gremolata over and serve.

This is super delicious with roasted turkey or lamb.

This is super delicious with roasted turkey or lamb.

 

 

 

 

68 Responses to “First Fiesta Friday Anniversary, Part 2: Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata”

  1. Hilda

    That is one beautiful way to serve onions. I imagine the leftovers (wishful thinking) would also be good just eaten with bread or crackers. I definitely intend to try this one.

    Reply
  2. Darya

    This looks absolutely delicious. I love the colors, but I bet the taste is incredible; I love roasted onions, and can imagine the pomegranate arils add a subtle freshness. And your pictures are wonderful too.

    Reply
  3. polianthus

    I imagine the leftovers would be good in a shredded pork belly sandwich – hm I imagine they are nice fresh with potatoes, frankly this is really lovely

    Reply
  4. apuginthekitchen

    Juliana that is such an incredible dish, I love everything about it.Honestly, I would eat that as a meal. Not only is it delicious but it’s absolutely stunning as well. Thank you for hosting the party this week also!!

    Reply
    • chefjulianna

      Oh, my pleasure Suzanne! Thanks so much for your enthusiasm about my dish! I know that my dinner guests really loved it, that’s why I decided to post it!

      Reply
  5. Kaila511

    I honestly love onions, in almost any shape or form, except onion rings surprisingly. I love the flavors that you combined in these roasted onions, and I agree, it would go well with some turkey. I just may need to try this one out! Thank you for sharing, and Happy FF!

    Reply
  6. Sheri Fox

    If I weren’t still drinking my morning coffee I’d be sorely tempted to get crackin’ on this recipe right now. I love caramelized onions and pomegranate – how can you go wrong? Thx for sharing, it’s beautiful!

    Reply
  7. Nancy

    Indulging in too many entrees would have me bursting at the seams, Julianna…I think this side is the perfect FF submission! One look at this salad, and I think I know why your Christmas guests were so smitten with it! I imagine the oven roasting left the onions with spectacular flavors…Mmm, Mmm good. 🙂 The mix of ingredients you used sound perfect. Thanks for sharing this incredible salad with all of celebrating the anniversary of Fiesta Friday!

    Reply
    • chefjulianna

      Well, thanks so much for such a nice comment! I am always happy to share wonderful recipes with my buddies who appreciate good food! Happy FF to you!

      Reply
  8. Selma's Table

    This is one seriously good looking dish and of course it’s going to taste amazing with all those fantastic ingredients plus caramelisation! It would make a fabulous main dish with a scoop of soft goats cheese but I can imagine how well it would partner with lamb especially. Just gorgeous…thanks so much for sharing this wonderful recipe with us and also for hosting! Happy Fiesta Friday x

    Reply
    • chefjulianna

      Oh, now there’s an idea, Selma! Mmmm goat cheese on top of this would be incredible! Thanks so much for hosting!! You know that we appreciate it! 😀

      Reply
  9. Giramuk's Kitchen

    Julianna this is just breathtaking! I LOVE this dish! The colours and flavours are stunning! I was drooling while reading the recipe and looking at the pictures! I would love to having this anyday 🙂

    Reply
  10. Loretta

    Beautiful Juliana, I think it is a dish that can be so versatile, either served as a main or as a side. I love the colors and flavors that mesh with one another. Just gorgeous 🙂 Enjoy your weekend.

    Reply
  11. Ginger

    I love it! You know, sometimes when you’re in the middle of a desert and you just fancy something savoury – that’s when this one comes into its own. The flavours alone are to die for …..

    Reply
  12. Shari

    This is such a pretty dish, Julianna! Very festive. I love the combination of ingredients. It must taste amazing!

    Reply
  13. spiceinthecity

    You know, I’ve never thought of onions making a dish by themselves, but this looks so delicious & beautiful Julianna! And with all the lovely flavors you have added and that gorgeous plating, it is a scene-stealer! Wow!

    Reply
  14. Pang @circahappy

    OMG!!! This looks absolutely divine. I love love love it. I need to bookmark this for my next party because I am sure it would be great with any main dish.

    Cheers to Angie and all FF friends al well. 🙂
    Happy Anniversary!!!

    Reply
  15. petra08

    Only you can make me dream of delicious onions! This dish is as tasty sounding as it is beautiful, wow! 🙂

    Reply

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