Roasted Onions

Roasted Onions are a deeply flavorful, sweet, and tender side dish that brings out the natural richness of onions through slow roasting. With crisped edges and a melt-in-your-mouth center, these caramelized gems are perfect for complementing meats, grains, or adding depth to salads and sandwiches.

Why You’ll Love This Recipe

Roasting transforms ordinary onions into something truly special—sweet, savory, and aromatic with minimal ingredients. They require almost no effort and are incredibly versatile. Whether you serve them alongside roasted meats, toss them into a salad, or layer them on a sandwich, roasted onions will elevate any dish they touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow or red onions, peeled and halved or quartered
• Olive oil
• Salt
• Black pepper
• Fresh thyme or rosemary (optional)
• Balsamic vinegar or lemon juice (optional for finishing)

Directions

1. Preheat oven to 400°F (200°C).
2. Peel the onions and cut them in halves or quarters, depending on size.
3. Place the onion pieces on a baking sheet or in a roasting pan.
4. Drizzle with olive oil and season with salt, pepper, and herbs if using.
5. Toss to coat and spread in a single layer, cut sides down for best browning.
6. Roast for 35–45 minutes, flipping once halfway through, until golden, soft, and caramelized.
7. Optional: drizzle with a splash of balsamic vinegar or lemon juice before serving.

Servings and timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

• Use a mix of onion types (red, yellow, sweet) for color and flavor contrast.
• Add garlic cloves to roast alongside the onions.
• Toss with a touch of honey or maple syrup before roasting for added sweetness.
• Sprinkle with Parmesan cheese in the last 5 minutes of roasting.
• Roast with root vegetables like carrots or beets for a complete side.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet or oven at 350°F (175°C) for 8–10 minutes until warmed through.
Microwaving is also possible but may soften the texture.

FAQs

What kind of onions are best for roasting?

Yellow, red, or sweet onions all work well. Red onions get beautifully caramelized with a hint of tang.

Do I need to cover the onions while roasting?

No, roasting uncovered helps achieve golden, crispy edges.

Can I roast onions whole?

Yes, smaller onions can be roasted whole. Just increase cook time to ensure tenderness.

Are roasted onions sweet?

Yes, roasting naturally brings out the sweetness in onions through caramelization.

Can I roast frozen onions?

It’s best to use fresh for ideal texture, but thawed frozen onions can work in a pinch.

Do I have to use herbs?

No, but thyme, rosemary, or sage enhance the flavor beautifully.

Can I use butter instead of oil?

Yes, or use a mix of butter and oil for rich flavor.

How do I prevent burning?

Check and turn the onions halfway through roasting, and avoid overcrowding the pan.

What can I serve roasted onions with?

They pair well with steak, chicken, roasted vegetables, polenta, grains, and more.

Can I use them in meal prep?

Absolutely—they reheat well and add great flavor to leftovers or meal bowls.

Conclusion

Roasted Onions are a simple, elegant, and flavor-packed side that transforms humble onions into a centerpiece-worthy dish. Whether you’re planning a weeknight meal or a holiday spread, these caramelized beauties add warmth, sweetness, and depth to any plate. Once you try them, they’ll become a regular favorite in your kitchen.

Print