Save A sweet, tender Vidalia onion roasted whole until meltingly soft, with aromatic herbs and butter: a simple yet elegant side dish.
I first made this onion boil for a family dinner, and everyone was surprised by how mellow and rich the flavors became. Even my kids, who never touch onions, reached for seconds.
Ingredients
- Vidalia onions: 4 large, unpeeled (or other sweet onions)
- Unsalted butter: 4 tbsp
- Fresh thyme: 4 sprigs
- Garlic: 4 cloves, peeled
- Kosher salt: 1 tsp
- Freshly ground black pepper: ½ tsp
- Fresh parsley: 2 tbsp, chopped (optional garnish)
Instructions
- Preheat & Prep:
- Preheat your oven to 400°F (200°C). Trim just the root ends and tops of each onion so they sit flat, leaving skins on.
- Score Onions:
- Use a paring knife to cut a shallow X into the top of each onion.
- Foil Wrap:
- Place each onion on a square of heavy-duty foil. Sprinkle with salt and pepper.
- Stuff & Season:
- Press 1 tbsp butter, 1 sprig thyme, and 1 garlic clove into the cut top of each onion.
- Bake:
- Wrap each onion tightly in foil and set on a baking sheet. Roast for 1 hour 10 minutes, until the onions are very tender when pierced with a knife.
- Serve:
- Carefully unwrap, remove skins, and transfer to serving plates. Spoon over any melted butter from the foil. Sprinkle with parsley, if desired.
Save Last Thanksgiving, my grandmother asked for the recipe after tasting her first onion boil. Now it's a must-have at our holiday table.
Serving Suggestions
Serve alongside roast chicken, steak, or as a main vegetarian dish with crusty bread. It pairs wonderfully with grilled vegetables.
Flavor Variations
Add a splash of balsamic vinegar, smoked paprika, or sprinkle over crumbled cheese for a new twist.
Nutrition Information
Each serving contains about 130 calories, 7 g fat, 19 g carbohydrates, and 2 g protein: a lighter option for any dinner.
Save This simple technique transforms onions into a show-stopping side. Try with different herbs for more variety.
Recipe Help & Answers
- → What kind of onions work best?
Sweet onions like Vidalia, Walla Walla, or Maui give a tender, mellow flavor when roasted whole.
- → How do I know when the onions are done?
Roast until a knife pierces easily and the onion feels very soft, around 1 hour 10 minutes at 400°F.
- → Can I add extra flavor variations?
Yes, a splash of balsamic vinegar or smoked paprika can add a subtle smoky or tangy note.
- → Should I remove the onion skins before roasting?
Keep the skins on during cooking to protect the onion and retain moisture; peel after roasting.
- → What is the best way to serve these roasted onions?
Serve warm, drizzled with melted butter from the foil and sprinkled with fresh parsley alongside your favorite dishes.