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Whole Roasted Onions

January 10, 2015 by Joy the Baker 96 Comments

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whole roasted onions

Here’s how this is going to go down, my friends:  whole roasted 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.  And while we’re at it, here’s how to roast any vegetable.

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.

If you’re feeling fancy you might want to try this recipe for Ottolenghi’s Miso Butter Roasted Onions and Garlic! It’s like a  savory onion candy. 10/10 recommend.

whole roasted onions

Roasting is magic.  It’s as simple as that.

These roasted 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 and happy roasting!

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Whole Roasted Onions

★★★★★ 5 from 8 reviews
  • Author: Joy the Baker
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
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Ingredients

Scale
  • 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

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
  2. Cut the tops off of each onion, but leave most of the skins on the onion.
  3. Arrange the onions in a square baking dish or a rimmed sheet pan.
  4. Drizzle the olive oil over the onions. Place a thin pat of butter on each onion.
  5. Sprinkle generously with salt and pepper and top with a rosemary sprig.
  6. Bake for 25 minutes until bubbling and tender.
  7. 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.
  8. Remove from the oven and allow to cool slightly.
  9. Remove the skins, slice and enjoy warm.

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Filed Under: Dinner, Healthy, Recipes, Savory

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Reader Interactions

Comments

  1. Chris

    May 29, 2022 at 9:29 pm

    Cooking these right now. For those with alternative ideas, maybe they could post their own recipes. This one is fine the way it is.

    Reply
    • mike

      June 25, 2022 at 8:33 pm

      When I try this recipe I might add a little Cajun seasoning.AlsoI thinking about using one of these onions with a baked Potato. Yum?

      Reply
  2. Josh

    April 3, 2022 at 8:40 pm

    I made this tonight with both yellow and red onions. I forgot to put my rosemary sprig on. I still really enjoyed it! Thanks!

    ★★★★★

    Reply
    • Josh Crocker

      May 8, 2022 at 4:47 pm

      I’m making these again tonight!

      Reply
  3. Sally

    February 19, 2022 at 4:44 pm

    I am an avid cook now in my mid 70s and have never ever posted a review before. BUT the results of this method of serving onions is mind boggling!!!!

    ★★★★★

    Reply
  4. Lindsey

    February 19, 2022 at 8:14 am

    Made this last night for dinner. Holy moly! Not only was the result absolutely incredible, but what a fantastic and extremely easy way to use up a large amount of onions before they go bad. I think this would be a great recipe to make on a Sunday and use for the rest of the week in other recipes. The next time I make it, I might try adding a little balsamic to the tops as well for added sweetness. I’m just so thrilled I found this recipe!

    ★★★★★

    Reply
  5. Rachel

    July 31, 2021 at 11:16 am

    I loved this recipe. Roasted them tonight for just a little over the suggested baking time and they turned out absolutely delicious.
    Such an easy and effective way to cook onions.
    This recipe is going to become a regular whenever I cook a roast.
    Thank you so much :-)

    ★★★★★

    Reply
  6. Long

    January 6, 2021 at 9:03 pm

    Great post! It is easy and detailed to follow. Thanks!

    Reply
  7. Earl

    December 2, 2020 at 1:53 pm

    Drop the Oil and Salt and lovely snack

    Reply
  8. Jason

    November 30, 2020 at 2:10 am

    Great suggestions for use. Thanks!

    ★★★★★

    Reply
  9. Kellie @Supperthymee

    November 12, 2020 at 9:27 am

    This is fabulous….but that pan looks like a nightmare to clean…I think I’ll slip some parchment underneath when I try this…

    Reply
  10. Anna

    March 19, 2019 at 9:07 am

    This recipe looks amazing! I’m so excited to try it.What would be something good to serve with this?

    ★★★★★

    Reply
    • Wesberry S

      June 7, 2021 at 6:43 am

      Someone suggested thinly sliced pork chops with the silky onions. Butter and EVOO oh my!

      ★★★★★

      Reply
  11. Leigh

    November 17, 2017 at 11:13 am

    A question, please – do you leave the root end intact or cut that off when you cut off the tops ?

    Reply
    • joythebaker

      November 18, 2017 at 10:50 pm

      I leave the root end intact and remove the root end and skin after baking.

      Reply
  12. kitlaughlin

    March 10, 2017 at 12:54 am

    The best part about this recipe (and doing it while I write) is *no peeling of the onions*. Gold, right there, let alone all the rest of the goodness!

    Reply
  13. Lynn Rohrs

    January 26, 2017 at 3:12 pm

    These were very good but took a LOT longer to cook than the recipe called for. I used the smallest onions I had but they were still likely bigger. I’d say it took at least an hour and 15 minutes and could have used a bit more.

    Reply
    • Sherrie Wesberry

      June 7, 2021 at 6:46 am

      Yes, the longer bake time sounds much better. Thought of that when reading it over. Melted onions. Yum.

      ★★★★★

      Reply
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