Roasted Onions

With just five simple pantry ingredients and two fresh herbs these easy sweet caramelized Roasted Onions make the most aromatic and flavorful side dish.

Course Side Dish

Cuisine American

Keyword how long to roast onion, how to roast onions, oven roasted onions

Prep Time 5

Cook Time 45

Servings servings

Calories 249kcal

Author Beth Pierce

Ingredients

4 medium sweet 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 40-45 minutes or until golden brown and tender. Sprinkle with more fresh thyme and rosemary. For best results serve promptly.

Notes

For optimum taste use sweet yellow onions or Vidalia onions. Slice the onions in half vertically from tip to root.
Any number of fresh herbs will work with this recipe. We love using thyme, rosemary, Italian parsley, or whole cloves of garlic added to the baking sheet.
Try dried herbs like oregano or sage. I find these herbs are better used dried as they complement the onions better and are not bitter like their fresh counterparts.
Parchment paper helps the onions brown better and cook more evenly. It is usually rated up to 420 degrees Fahrenheit as long as you keep it away from any open flames. As an added bonus it makes for easy clean up.
These sweet treats are best served promptly but they can easily be heated again in the hot oven for about 5 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition