How to Make Savory Roasted Onions in your Oven
Oven roasted onions with three flavors: Balsamic Vinaigrette, Butter and Parmesan or Olive Oil and Oregano. Creamy roasted onions with a mellow flavor make a perfect compliment to your next dinner. This impressive dish looks beautiful on the table and takes only minutes to prep.
Slow roasting the onions allows them to hold their shape, while the insides turn to a creamy center that is full of delicious flavor.
The natural onion flavor is enhanced by the oil and the spice you choose. I tried three variations and honestly can’t decide which I prefer.
We love onions and this has become our newest favorite way to fix and eat them!
My husband snacked on the cold leftover onions and raved about how good they were right from the fridge!
[bctt tweet=”Oven Roasted Onions – 3 ways – delicious hot or cold and husband approved”]
By the way, aren’t those the cutest bowls? We found them at a thrift store … for a really good price! There’s the three small ones and one large “serving” bowl. Since my husband is a sailor, he thought they were adorable and that we should bring them home.
ok, maybe that was my perspective and he just did the whole smile and nod, yes dear thing that husbands do when their wives get all excited about bowls in a thrift store.
But, I really do love them!
They’re even oven safe according to the stamp on the bottoms, so, I tested them with these onions. And sure enough, the bowls held up great.
Balsamic Vinaigrette Roasted Onions Recipe
Ingredients:
- 4 small Onions
- 4 TB Balsamic Vinegar
- 4 TB Olive Oil
Recipe Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Slice off the ends of the onion and peel the brown papery skins off.
- Place onions in small baking dish.
- Drizzle with olive oil and balsamic vinegar.
- Bake onions at 350 degrees for one and a half hours.
Butter and Parmesan Oven Roasted Onions Recipe
Ingredients:
- 4 small Onions
- 4 TB Butter
- 4 TB Parmesan Cheese
Recipe Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Slice off ends of onions and peel the brown paper skins off. Discard.
- Cut onions in half lengthwise and place cut side up in small baking dish.
- Spread 1/2 TB butter on each half onion. Sprinkle 1/2 TB Parmesan cheese on top of the butter.
- Bake at 350 degrees for one hour.
A tip for all recipes, I found that while roasting the onions whole created a fabulous looking dish that will amaze your dinner guests, it takes a long time to bake. Slicing the onions in half creates a dish that still looks impressive. Not only do the onions bake faster, they are easier to eat.
Olive Oil and Oregano Oven Roasted Onions Recipe
Ingredients:
- 5 small Onions
- 4 TB Olive Oil
- 4 TB Oregano
Recipe Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Slice off ends of the onions and peel away the brown paper skin. Discard.
- Place onions in small baking dish.
- Drizzle with olive oil and sprinkle with oregano.
- Bake at 350 degrees for one and a half hours.
Approximate Nutritional Information:
Servings Per Recipe: 2, Amount Per Serving: Calories: 110, Fat: 7g, Cholesterol: 0mg, Sodium: 4mg, Total Carbs: 12g, Protein: 2g.
Make it a Meal:
I served these onions as a side dish to spaghetti. They were a perfect compliment to the pasta and sauce. If you’re grilling steaks, these onions would go nicely!
Variations:
The onions I used for these recipes were a little bigger than golf balls – about an inch and a half to two inches in diameter. If you purchase smaller onions, you’ll want to shorten the baking time.
I tested these onions with a toothpick to determine when they were done. The toothpick easily pierced the onion to the center when completely baked.
You could use large onions and slice them into quarters. If you want to make a really impressing side dish, slice the onion into six sections.
Don’t slice all the way through the onion, leave about a quarter inch of onion uncut at the base. When you bake the onion, it will spread out like a flower.
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I love roasted onions, these all sound so good, and those bowls indeed are very cute!
Thanks for popping in Joy! I’ve found some of the best treasures at thrift stores!! (enough to convince my husband to keep taking me to thrift stores!!)
oh my goodness wish I had seen this earlier would have went great with the yummy meat that I fixed tonight
come see us at http://shopannies.blogspot.com
Angie, it’s never too late! Try this recipe tonight! or Tomorrow Or the Next Day!!
Oh wow…I bet pearl onions will work super for this recipe…many thanks for sharing..I will be making in my next family party along with a roasted leg of lamb.
Pearl onions!! That’s a fantastic idea! Turns this recipe from a side dish into an appetizer!! and mmmmm leg of lamb …. mmmmm
I think the bowls are cute, and would eat any one of these onions. Bet they’d make a yumy sandwich, too.
Hi Lydia!
Hmmm … I didn’t consider the sandwich option. I’ll bet you’re right!
I love this post! Onions are awesome on their own rather than just as an ingredient in a dish! I’m pinning this one.
Tamara,
I’m so glad I’ve found a fellow onion lover! Thanks for stopping in and sharing!
I love roasted vegetables, and I have used roasted onions in recipes, but never as a side dish. I especially love the recipe with the balsamic vinegar. When I make caramelized onions I use a touch of balsamic vinegar at the end to add more sweetness. I’m going to have to try this!
Willow,
Glad you stopped by, I’m anxious to hear how your onions turn out! I love Balsamic and this combination was one of my favorites… I think of all time!
I am a big fan of onions. I love these roasted ones, they look perfect.
Dawn, let me know if you make them, I love hearing how recipes turn out for other folks!
I am a huge fan of balsamic vinegar and onions and the combination of these two makes it perfect. Thanks for sharing this recipe. Making it soon for sure.
Deepika,
Thanks for stopping over … let me know how they work for you! … they were delicious!
Oh wow, this looks delish! And love the bowls you used!
Thanks Nagi! Thrift store shopping is one of my favorite adventures… hard to say what I’ll find next!
My favorite are the Olive Oil and Oregano Oven Roasted Onions I do love onions are a great side dish plus the roasting technique really brings that fabulous flavor. Five stars!
Thanks Adriana! Five stars … wow, that’s high praise. You’re so right on the roasting bringing out the flavor … low and slow and these onions taste terrific!
Those really are cute bowls! I cook with onions all the time but have never had them as their own side dish. This looks delish!
Allowing onions to stand on their own … it’s quite unusual, but worth doing.
Roasting onions always bring out the best flavors. Love this simple straightforward recipe.
Joanna, it is a simple recipe, isn’t it? That’s the beauty of it… also that it won’t overshadow your main dish.
I love roasting onions, I even eat them raw for salads. And I like the simplicity of this recipe.
Calleigh, my husband is like you with eating onions in any form! Thanks for stopping in!
Love all the three versions of roasted onions, and they re so easy to make!
It is hard to pick a favorite flavor. I’m usually having one of each on my plate, since they’re so easy to make I can serve all three varieties at meals.
I LOVE roasting vegetables. I bet once the onions are roasted…the taste sweeter too. I have lots of different flavours of balsamic vinegars too, and I know so many would work great in this recipe.
The flavor does become much sweeter and milder. The onions become almost creamy inside, too. I will have to keep my eye open for more flavors of balsamic, that sounds like something I need in my life!
I love onions! Almost every meal starts with onions in my house. And roasting any veggie is my preferred way to prepare them. This will be great for my holiday gatherings too.
Debi, thanks for stopping by. Please come back and let me know how your family likes this dish over the holidays!
I love roasting onions and garlic…!! Amazing how sweet juicy and tender they become. Love those bowls.!! So cute.. I love adding them to my salad and side dishes too!
These onions are a favorite at my house – we use them all the time.
Oh I love this! Your roasted onions look and sound delicious…I have to try this some time! Each version sounds fabulous.
Try them all! That’s what I did … couldn’t decide which idea I liked best, so they all went in the oven.
That looks great and I have never tried roasting onions. Love how many different ways you can dres it up.
Do try them, if you like onions at all, you’ll love this!
Love this roasted onions that too with three flavor, I like butter Parmesan onion first and second balsamic one then olive oil one. best part is simple and easy with lot of flavor.
Swathi – exactly! The best part is simple and easy and flavor!
Oh, Wow!! This must be onion week because everywhere I turn I see onions. But I’m not complaining!! We love onions and yours look extra good. I like the idea of your versions. What a great side.
Now there’s an idea… Onion Week … I think that’s more exciting than Shark Week!! We should market this.
This recipe sounds delicious! I’ve actually never snacked on cold onions before, but after reading how your husband did it, I want to try too with this recipe!
Tina, let me know what you think… I suppose cold onions are a love it / leave it sort of thing. At least that’s the consensus in our house!