Whole Roasted Onions
Here’s how this is going to go down, my friends: whole roasted sweet yellow onions, roasted with olive oil and butter, roasted with rosemary, roasted whole, roasted to sweet submission.
It’s cold. I mean… really cold. Here’s our chance to crank up the oven, throw these onions inside and lean against the oven door as they transform from sharp and bite-y to soft and sweet.
Oh wait… you might be one of those people who think they don’t like onions. I’m here to tell you that you’re wrong. You exclusively like whole roasted onions.
Now let’s carry on.
Roasting is magic. It’s as simple as that.
These onions, tops removed and toasted in their jackets, become soft, smooth, sweet, and almost spreadable. I served mine along side thin cut pork chops and salad because I’m really good at living.
Happy Winter!


- 9 small and medium yellow onions
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, thinly sliced
- coarse sea salt
- fresh cracked black pepper
- fresh rosemary sprigs
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
- Cut the tops off of each onion, but leave most of the skins on the onion.
- Arrange the onions in a square baking dish or a rimmed sheet pan.
- Drizzle the olive oil over the onions. Place a thin pat of butter on each onion.
- Sprinkle generously with salt and pepper and top with a rosemary sprig.
- Bake for 25 minutes until bubbling and tender.
- Increase the oven temperature to 400 degrees F and cook for another 15 to 20 minutes until the onions are completely tender and the tops are browned.
- Remove from the oven and allow to cool slightly.
- Remove the skins, slice and enjoy warm.
These are perfection! I love the simplicity of this recipe. I could probably eat 3 of those onions in oe sitting.
WOW. Yum. My husband hates onions so I’d never get away with this. But based on your photos, oh how I wish I could! They look amazinggg!
No, no, no! Ok, they do look nice, possibly they are delicious (for some people) but I am an anti- onion person and eating them whole like that would be a cruel thing to do (to myself)! :)
I don’t think I’ve found a veggie yet that didn’t taste better after a roasting. This is just another wonderful example of that fact.
http://cookingmania.yuku.com
Can I come eat at your house?
Love this! Another neat way is to slice them thick and lay them flat on a cookie sheet, drizzle with olive oil and balsamic vinegar and throw them under the broiler! You can just eat them all by themselves in that tangy goodness!
Yummy!
I love onions so I’m totally down to try this!
I love onions so I’m certainly down to try this!
All of a sudden I’m veeeeeeery glad I bought the 10 pounder bag of onions at Costco this week. ;)
Those look delicious! Is there a magic trick you use to clean the bottom of your dish? I love roasted veggies but hate the mess left behind :(
This looks simple and delicious!
http://addalittlefood.com
I do this with garlic but never thought to try onions! Great idea.
Of course! Leave those lovely papery skins on. Sort of a why-didn’t-I-think-of-that (?) kind of thing (but I never do). The real question is how you cook thin pork chops without creating small leathery bits of horror.
Ahhh, these look amazing!! I’ve roasted onions with other veggies before, but never whole onions! I must try!!