These simple oven-roasted onions are tender, mellow, caramelized, and require no peeling! Baked as halves, whole, or quartered to serve as a versatile side and on your holiday table!
Slice the onions in half. There's no need to peel them, unless you prefer to, at this point.
Place the fresh thyme into a large oven-safe dish or rimmed baking sheet (by placing it UNDER the onions, it won't burn in the process). Then drizzle olive oil over it.
Spread the onion halves, cut-side down, and sprinkle the entire dish with a bit of salt.
Then roast in the oven for 40-45 minutes, until the onions are tender and wonderfully caramelized/ golden brown.The exact baking time will vary based on the size of the onions you're using, so keep an eye on them. You can check if they’re tender with the tip of a sharp knife.
Quartered or Whole Onions
For quartered onions/onion "wedges": the method is similar to the above, but peel them first if preferred. Then roast for 30-35 minutes. Flip halfway, so both cut sides have contact with the pan and air.
Whole roasted onions: peel most of the layers of papery skin from the onions except the final one. Cut off the very end of the root end (so they can stand up in the parchment-lined baking dish) and about 1/2 inch/1 cm from the other side, then drizzle with the oil/seasonings and bake for 60-80 minutes (the time will vary based on the size of the onions). If the onions brown too quickly, you can cover the dish with foil.
How Make Ahead and Store?
Store: allow the roasted onions to cool, peel them, transfer any leftovers to an airtight container/bag, and store them in the refrigerator for 3-5 days.Freeze: when properly stored, cooked onions can last almost indefinitely in the freezer. However, I recommend using them within 10-12 months. Start by flash freezing them until solid, then transfer them to a freezer-safe container/Ziplock style bag (squeezing out excess air).Allow them to thaw in the refrigerator overnight before enjoying/reheating. They'll last an additional 2-3 days after thawing.Reheat: you could reheat the onions in the microwave or chop them up and reheat them on the stovetop.
Video
Notes
Use similar-sized onions: that way, they'll cook evenly.
Roasting time varies: depending on the size of the onions and if they’re much smaller/larger than the ones I use.
Avoid overcrowding: this will ensure the top of the onions become wonderfully caramelized.
Be careful not to overbake: otherwise, the onion can become dry and/or burned.
Remember to peel: I find it easiest to do so after roasting the onions. However, you can do it beforehand if preferred. Don't attempt to eat the papery skin, though, as it won't be pleasant.
Optional Add-ins:
Balsamic vinegar: drizzle a tablespoon over the onions before baking.
Sumac: a sprinkle of sumac tastes wonderful with the onions.
Other herbs: rosemary, oregano, or sage (or a combination of several, finely chopped) will work great.
Butter: alongside the oil, add some melted butter for extra richness or make whole roasted onions, each with a tiny pat of butter.
Garlic: sprinkle them with a bit of garlic powder for extra flavor. Alternatively, gently press fresh garlic into each onion half to infuse the flavor throughout.
Other vegetables: you can combine this recipe with roasted potatoes, peppers, etc.
Parmesan cheese: serving the baked onions with cheese may sound odd but is actually delicious.
Sweetener: to enhance the natural sweetness from the roasted onions, you can add a small drizzle of a liquid sweetener - honey, agave, maple syrup, etc. Alternatively, you could sprinkle them with brown sugar in the last 10-15 minutes of baking.
Check the blog post for serving recommendations and more top tips!