Baked Onion
This Baked Onion Recipe transforms sweet onions into a comforting dish with caramelized sweetness and silky texture, making it perfect for any family dinner or celebration.
Ingredients
Main Ingredients
- 4 large sweet onions (Vidalia or Walla Walla) peeled, root end trimmed but left intact
- 3 tablespoons olive oil coats and crisps the edges
- 2 tablespoons unsalted butter adds richness and sheen
- 1 teaspoon kosher salt brings out the onion’s natural sweetness
- 1/2 teaspoon freshly ground black pepper lively background note
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried for aromatic lift
- 1/4 cup grated Parmesan or nutritional yeast adds a cheesy finish without dairy if using nutritional yeast
- 1/2 cup vegetable or chicken broth helps steam and caramelize the centers
- 1 teaspoon honey or maple syrup optional for extra glaze
- smoked dash paprika optional for depth
Substitutions
- 1 serving vegan butter or extra olive oil use for dairy-free
- 1 serving pecorino or breadcrumbs substitute for Parmesan
- 1 serving water can be used instead of broth, though broth adds depth
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and arrange a shallow baking dish for the onions.
- Trim the onions by slicing a thin layer off the top, keeping the root intact.
- Mix olive oil, melted butter, salt, pepper, thyme, and honey (if using) in a small bowl and brush over the onions.
- Place the onions in the baking dish, pour the broth into the bottom, and sprinkle Parmesan or nutritional yeast on top.
Cooking
- Cover tightly with foil and bake for 25 minutes.
- Remove the foil and roast for an additional 10–20 minutes until the tops are golden and centers are soft.
- Let cool slightly before serving, and spoon pan juices over the onions before plating.
Notes
For variations, add roasted garlic, drizzle with balsamic reduction, or turn into a main dish by stuffing. Store leftovers in the fridge for up to 4 days or freeze for 2 months. Reheat gently in a low oven.