We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
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We had these tonight with a steak and some Whiskey carrots and they were a huge hit with my husband! I took Anne’s advice and cut back a tad bit on the mustard (which thank you, that was good advice!) and substituted half the dijon for country dijon (more like a whole mustard grain texture). The only negative to the recipe is that unlike what was indicated, I didn’t have any marinade left over to drizzle on top when they were done roasting (which I would have liked). The flavor was good and we will definitely make this again.
I made my dressing in a big bowl and then tossed the onions in there when I was done cutting them. Then, I used a slotted spoon to scoop them onto the pan and it left the extra dressing in the bowl (which I poured over them after I took them out of the oven). Hope that makes sense!
I am glad these have gotten good reviews so far. I wanted to pick something easy but that I might skip over otherwise. This dish got good reviews on the Food Network site. I am going to make them this weekend. Happy cooking!
I’m a bit suprised by the mustard comments – my wife doesn’t like mustard and even she didn’t think it had too much. I did think it had too much lemon flavor and think I might leave off some of the marinade at the end.
So, here’s a question. We’re having another couple over for dinner tonight and I’m planning on making these with a simple herb-roasted chicken and some roasted new potatoes. I’ve figured out my own recipe for the potatoes that works really well, but sometimes roasted chicken is a bit of a hit-or-miss for me. Does Ina have a roast chicken recipe that anyone here has tried and can vouch for?
these onions were fabulous! i made them with a roast chicken and they were the perfect side. i halved the recipe but used a full tsp of the mustard and both hubby and i were pleasantly surprised with the flavor – and hubby is not at all a fan of mustard in food (except on hot dogs of course lol).
To each his own… I love mustard and used more of it than the recipe called for and wasn’t disappointed. I also used dried herbs. These were delicious! I wouldn’t have thought of using the leftovers with eggs… will have to try that 🙂
I served these for dinner last night along with a rotisserie chicken from Fresh Market, Crash Hot Potatoes and Shredded Brussels Sprouts. Dessert was Pomegranate Ice Cream.
These were so good! We did not find the mustard flavour to be overpowering at all. I have made these before with the Dijon mustard, but was out right now so used Boar’s Head grainy mustard instead. I always serve these hot, rather than at room temperature. That might make a bit of difference in what flavours stand out more. And I did have a bit of marinade left in the bottom of the bowl that I drizzled over the onions after taking them from the oven. Posted pics with my review.
Kelly, thanks so much for choosing this recipe. It was the starting point for a perfect meal.