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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. Natasha at The Simply Luxe Life

    January 12, 2015 at 8:55 am

    Brilliant! I can’t wait to try this. Roasting = perfection.

    Reply
  2. Melanie @ Carmel Moments

    January 12, 2015 at 8:12 am

    I’m a ONION LoVER and I’ve never tried making whole roasted onions. Brilliancy at it’s best. These have got to be amazing. Onions are one of my favorite parts of roasted veggies.

    Hope you had a wonderful weekend Joy!

    Reply
  3. Amy

    January 12, 2015 at 4:48 am

    I ran out of onions for a brief and terrible time last week. Do you know what I thought about the whole time? ONIONS. Onions are SO good for you that native Americans used to very jealously guard and claim wild onion fields for their own. They believed that onions were a sort of potent medicine. THIS recipe looks awesome, by the way!

    Reply
  4. Jen

    January 11, 2015 at 1:21 pm

    My sister introduced me to onion bombs – take an onion like this, top with butter and a beef buillion cube, wrap in aluminum foil and grill. AMAZING. Can’t wait to try this indoor version!

    Reply
  5. LOLA DAVIS

    January 11, 2015 at 12:32 pm

    No need to roast onions separately. They cook well in their skins ,tucked in – normally one per person – with any roast joint/chicken/ potatoes.Put in about half an hour to forty-five minutes (depending on size) before the end of cooking. If your chicken for example has produced a lot of juice,better to pour some off before adding the onions,so they don’t stew.

    Reply
  6. readswritesrollerskates

    January 11, 2015 at 11:33 am

    Fabulous! I’ve never done this and it is so happening this week. :)

    Reply
  7. Carol

    January 11, 2015 at 11:15 am

    Looks delicious.

    Reply
  8. Carly A

    January 11, 2015 at 7:31 am

    How hard was it to clean that roasting dish afterward? Just curious :)

    Reply
  9. Dayna@kaleidoscopebrain

    January 11, 2015 at 3:57 am

    I love this joy! you are the best :)

    Reply
  10. Clementine Buttercup

    January 11, 2015 at 3:18 am

    Oh my goodness! That’s definitely an accompaniment to tonight’s dinner! Yummy sweet onion, sounds delicious!

    clementinebuttercup.blogspot.co.uk

    Reply
  11. theleftoversproject

    January 10, 2015 at 11:27 pm

    Wow, those look delicious! We’ve done something similar with garlic but would never think to try this with onions. What vegetarian pairings would this work with?

    Reply
  12. Gerlinde at Sunnycovechef

    January 10, 2015 at 11:21 pm

    These are the last three days in my mother’s kitchen in Germany and I have some onions left. What a good idea to use them. I just have to figure out what to serve with them, maybe some Rouladen ( rolled beef, stuffed with bacon and pickles) .

    Reply
  13. Joshua Hampton

    January 10, 2015 at 9:23 pm

    I’m a fan of onions, but I’ve never thought of roasting them whole, with their skin still on. And this is great for me because I hate peeling onions.

    Reply
  14. Lori

    January 10, 2015 at 9:06 pm

    I cannot wait to try this! I roast lots of veggies but have never thought of this. They look amazing! Love your photos!

    Reply
  15. Heather V

    January 10, 2015 at 8:46 pm

    I’m making this right now, and the whole house smells so delicious! I can hardly wait to shamelessly stuff my face with these.

    Reply
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