Sweet Vidalia Onion Roast (Printable version)

Slow-roasted Vidalia onions with herbs and butter, tender and full of natural sweetness.

# What you need:

→ Main

01 - 4 large Vidalia onions, unpeeled

→ Seasoning & Aromatics

02 - 4 tablespoons unsalted butter
03 - 4 sprigs fresh thyme
04 - 4 garlic cloves, peeled
05 - 1 teaspoon kosher salt
06 - 0.5 teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Set oven temperature to 400°F.
02 - Trim root ends and tops of each onion to create a flat base while leaving the skins intact.
03 - Use a paring knife to carve a shallow X into the top of each onion.
04 - Place each onion on a foil square, then sprinkle evenly with kosher salt and black pepper.
05 - Press 1 tablespoon butter, 1 sprig thyme, and 1 garlic clove into the scored top of each onion.
06 - Securely wrap each onion in heavy-duty foil and position them on a baking sheet.
07 - Bake for 1 hour and 10 minutes until onions become tender when pierced.
08 - Carefully unwrap onions, peel away skins, transfer to plates, spoon reserved melted butter over, and garnish with parsley if desired.

# Expert Advice:

01 -
  • Uses just a few ingredients for big flavor
  • Works as a side or vegetarian main
02 -
  • Vidalia onions are especially sweet: sub Maui or Walla Walla if desired
  • Butter may be replaced with vegan butter or olive oil for dairy-free version
03 -
  • Add balsamic vinegar or smoked paprika before roasting for extra flavor
  • Serve with roast meat, grilled vegetables, or crusty bread for a meal
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