These easy roasted onions combine sweet onions with olive oil, butter, kosher salt, fresh ground black pepper, and fresh thyme and rosemary into a flavor-packed aromatic side dish. It is a must-try for all onion lovers and a regular roasted veggie at our house.
With just a handful of simple ingredients and a few minutes of preparation, this tasty vegetable recipe is a must-have for every good cook. I love serving this side with grilled steak and roasted chicken, but endless possibilities exist.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Onions: preferably sweet yellow onions or Vidalia onions.
- Seasonings: salt and freshly ground black pepper
- Herbs: fresh rosemary, thyme, parsley
How to Roast Onions
This is just the nutshell version. See the recipe card below for complete directions.
- Cut the onions in half from the tip to the root, then remove the outer, dried layers. Arrange them in a single layer, cut side up, on a rimmed baking sheet covered with parchment paper.
- Drizzle with olive oil and top each half with a pat of butter.
- Sprinkle generously with kosher salt and fresh ground black pepper. Top with fresh thyme leaves and chopped fresh rosemary.
- Roast for 35-45 minutes or until golden brown. Sprinkle with more fresh thyme and rosemary.
Preparation Tips
- This recipe works with any number of fresh herbs. We love adding thyme, rosemary, Italian parsley, or whole cloves of garlic to the baking sheet.
- Parchment paper helps the onions brown better and cook more evenly. It is usually rated up to 420 degrees Fahrenheit, but check your box. As a bonus, it makes cleanup easy.
- These sweet treats are best served promptly, but can easily be heated again in the hot oven for about 5 minutes.
Serving Suggestions
I like to serve these onions with New York strip steak, air fryer salmon, or beef roast. For something different, try a big bowl of hearty soup like minestrone or meatball soup.
Roasted Onions
Ingredients
- 4 medium sweet yellow onions sliced in half from root to tip
- 3 tablespoons olive oil
- 2 tablespoons butter
- kosher salt
- fresh ground black pepper
- fresh rosemary chopped
- fresh thyme leaves
Instructions
- Preheat the oven to 400 degrees. Cover a small baking sheet with parchment paper.
- Cut the onions in half from tip to root then remove the outer dried layers. Lay them cut side up on the prepared baking sheet in a single layer.
- Drizzle with olive oil and top each half with a pat of butter. Sprinkle generously with kosher salt and fresh ground black pepper. Top with fresh thyme leaves and chopped fresh rosemary.
- Roast for 40-45 minutes or until golden brown and tender. Sprinkle with more fresh thyme and rosemary. For best results, serve promptly.
Notes
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Claire
Ohh these were so delicious! Perfect for my pork loin roast. We loved them!
Kira
My eldest and I actually tried these out the other day and they were absolutely delicious 5 stars!!!
Beth Pierce
So happy that you liked it!
Melissa
I love onions and these roasted onions look incredible and I so have to make them as my husband would love them too! Thanks for sharing and pinning the recipe next!
Beth Pierce
Sounds good! Enjoy!
Teresa
I love onions, but with the extra seasoning and herbs these tasted amazing. Lovely and softly baked too.
Kat
These roasted onions are easy and deliciuous comfort food. They really make any weekday meal feel better. Absolutely delicious!
ReeAnne S
I do love a roasted onion, it makes such a difference in a meal.
Beth Pierce
I agree!
Karen
I’ve always loved roasted onions but I never roasted them with herbs omg…Adding fresh herbs and spices made the entire difference. They turned out delicious. Thank you so much for the recipe, so much.
Beth Pierce
You are most welconme, Karen!
Melanie E
We don’t have roasted onions often but they are yummy. I must try making this recipe!
Beth Pierce
Thanks, Melanie! Enjoy!