Lan Pham was 2 years old when she immigrated to the United States from Vietnam with her family. Her father became a State Department official assigned to various posts in Asia and Africa and she lived in the Philippines during an earthquake and during a political uprising that closed her school. During civil unrest in Ethiopia, U.S. Marines escorted her to class. Yearly monsoons punctuated the relative calm of her high school years in Thailand. When she serves these herb-roasted allium, she tells her guests: "to taste, just one taste, and they are surprised by the sweet flavor and rich aroma. I tell them everybody knows that slow-cooked onions don't give bad breath."
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
1. Preheat the oven to 400°F. Cut each onion into quarters, keeping the root end still intact so wedges hold together.
Step 2
2. In a large bowl, combine the lemon juice, mustard, garlic, thyme, salt, and pepper. Slowly whisk in the olive oil.
Step 3
3. Add the onions to the bowl and mix well. Transfer the onions to a baking dish or sheet in a single layer. Bake for 30 to 45 minutes, until tender and browned at the edges. Toss the onions as necessary during cooking to ensure even browning.
Step 4
4. Remove onions from the oven and transfer to a serving platter. Sprinkle with the cilantro.
Recipe notes
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