Barefoot Bloggers- Herb Roasted Onions and Craving Ellie in my Belly- Portobello Lasagna Roll-ups

I know what you must be thinking. Did I really need to join another group? Probably not, but I loved Elllie Krieger's Book The Food You Crave when I borrowed it from the library this summer, so when I saw a group dedicated to the recipes in that book- Craving Ellie in My Belly- I went ahead and joined up. I just waited until this week to start. So for my first week we made Portobello Lasagna Roll-ups. This recipe was picked by Marthe of Culinary Delights- go to her blog for the recipe. I halved the recipe because I had exactly 6 whole wheat lasagna noodles left in a box and it was really yummy! Besides, now I have a great excuse to make calzones, since I have half of the ricotta mixture leftover.

The Barefoot Bloggers recipe this week was Herb Roasted Onions and it was chosen by Kelly of Baking with the Boys. Now this really got the whole house smelling good. I had really potent onions, they made me cry lots of tears. The dressing was delicious and I love fresh thyme, so I didn't chop mine up, I left it whole. I liked this, but next time I think I will add other veggies as well.
Go check out what everyone else thought of these 2 recipes!

Herb Roasted Onions from The Barefoot Contessa

2 red onions

1 yellow onion

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1/2 tablespoon minced fresh thyme leaves

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup good olive oil

1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature

You do not want to miss tomorrow's post- Vanilla-Nutella Swirl Cupcakes with Nutella Buttercream!