Baked Onion
This Baked Onion Recipe is a comforting dish that brings the warmth of caramelized sweetness and savory flavors, perfect for weeknight dinners or festive meals.
Ingredients
Main Ingredients
- 4 large sweet onions (such as Vidalia or Walla), peeled and halved Their natural sugar gives lovely caramel notes.
- 3 tablespoons olive oil Coats and helps caramelize without burning.
- 2 tablespoons unsalted butter Adds richness (substitute vegan butter for dairy-free).
- 1 tablespoon balsamic vinegar Brightens and deepens the roasted flavor.
- 1 teaspoon sea salt To taste.
- 1/2 teaspoon freshly ground black pepper To taste.
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme Aromatic and earthy.
- 1/4 cup grated Parmesan or nutritional yeast Adds cheesy umami without dairy.
- 2 teaspoons honey or maple syrup Optional for a slightly sweet, festive twist.
Optional Ingredients and Substitutions
- avocado oil Swap for olive oil for higher smoke point.
- goat cheese or gruyere For a creamier finish.
- sugar or honey Omit to keep it purely savory.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking dish with parchment or lightly oil it.
- Trim the root end of the onion halves, leaving most of the root intact. Cut each onion in half from root to tip.
- In a small bowl, whisk together olive oil, melted butter, balsamic vinegar, sea salt, black pepper, and thyme. Add honey or maple syrup if desired.
- Place the onion halves cut-side up in the baking dish. Brush generously with the oil and butter mixture.
- Sprinkle grated Parmesan or nutritional yeast evenly over the cut surfaces.
Cooking
- Cover with foil for the first 25 minutes to trap steam, then remove foil and roast for 20–30 minutes until edges brown and centers are tender.
- For an extra golden top, switch to broil for 2–3 minutes, watching carefully to prevent burning.
Notes
Leftovers can be refrigerated for up to 4 days. Can be reheated in the oven for 10–12 minutes or wrapped tightly and frozen for 3 months.