Baked onions with lemon

Ingredients:

• 0.5 cups extra-virgin olive oil
• 2 large sprigs of rosemary, leaves picked
• 1 bunch of thyme
• 6 red onions, halved lengthwise (do not peel)
• 3 white onions, quartered (do not peel)
• 2 lemons
• 2 tablespoons of vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tbsp Dijon mustard

Preparation:

1. Preheat the oven to 200°C (400°F) and spray a rimmed baking sheet with 2 tablespoons of olive oil. Sprinkle with rosemary leaves and thyme sprigs. Season the onions with salt and pepper and arrange them cut-side down on top of the herbs.
2. Using a vegetable peeler, remove 4 wide strips of zest from the lemons; set aside. Cut each lemon in half and remove any seeds; place cut-side down on a baking sheet. Roast until the onions are soft and the skin is lightly charred, about 1 hour.
3. Meanwhile, prepare the vinaigrette dressing.:
   
   Combine the vegetable oil, vinegar, mustard, and 0.5 teaspoon of salt in a blender. Blend until smooth. With the food processor running, gradually pour in the remaining 6 tablespoons of olive oil and 2 tablespoons of water until emulsified. Transfer the dressing to a small bowl, add the lemon zest, and season with salt and pepper. Let it sit for at least 30 minutes; discard the lemon zest.
4. Peel the onions. Arrange the onions, lemons, and herbs on a platter and drizzle with the vinaigrette just before serving. The roasted onions and vinaigrette can be prepared up to 4 hours in advance. Serve at room temperature.