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!
Roasted Red Onions with Pomegranate, Parsley and Orange Gremolata
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
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.