Butter Roasted Onions
These Butter Roasted Onions are a comforting and versatile side dish, perfect for transforming ordinary meals with deep, caramelized sweetness.
Ingredients
Main Ingredients
- 6 medium yellow onions, peeled and trimmed Keeps structure while becoming tender.
- 4 tablespoons unsalted butter, melted and brushed generously For rich, nutty flavor.
- 2 tablespoons olive oil Helps with browning and stretches the butter.
- 1 teaspoon fine sea salt Balances and lifts the natural sweetness.
- 1/2 teaspoon freshly ground black pepper Adds gentle warmth.
- 2 teaspoons fresh thyme leaves Earthy aromatics.
- 1 tablespoon honey or maple syrup (optional) Enhances caramel notes and creates a glossy finish.
- 1/4 cup low-sodium vegetable or chicken broth Prevents sticking and steams the onions to tender perfection.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking dish with parchment or lightly oil it so the onions won’t stick.
- Trim the top and root ends of each onion, leaving the root intact enough to hold layers together. Peel away the papery skins.
- In a small bowl, whisk together melted butter, olive oil, salt, pepper, and thyme. If using honey, whisk it in now.
- Place onions in the baking dish upright. Brush each onion generously with the butter mixture, ensuring it seeps between a few layers.
- Pour the broth into the dish (not over the onions) to keep them tender. Cover tightly with foil.
Roasting
- Roast for 30 minutes covered, then remove foil and baste again with the pan juices and remaining butter mixture.
- Return to the oven uncovered for 10–20 minutes until edges are golden and a knife slides through tenderly.
- Let rest for 5 minutes before serving whole, halved, or sliced.
Notes
For a festive meal, nestle the onions around a roast chicken for extra flavor. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.