Even if you’re not a fan of onions in their raw state (I’m not), I think you will love them oven-baked. They are mellow and sweet. Raw onions are sharp, but something magical happens when you cook them. They become creamy and mild, almost sweet. Baking onions in the oven makes them tender, browned, and flavorful. The same is true for sauteed onions and caramelized onions. These roasted onions are easy to make, and they are so delicious. They are also versatile - you can use them to top steaks and burgers or as a savory side dish.
Recipe Card
Medium onions: White or yellow onions work well in this recipe (here’s the difference between onion types), although I usually tend to use yellow ones. Butter: I use plenty of butter - two tablespoons per medium onion plus more for the pan. The butter greatly enhances this dish. Kosher salt: I use Diamond Crystal kosher salt.
Your first step is to peel the onions, slice off their edges, and cut them into five ¼-inch slices.
Place the onion slices in a well-buttered rimmed baking dish. Coat them with melted butter and sprinkle them with Kosher salt.
Serve immediately.
So, among other choices, I often serve them with baked pork chops, baked meatballs, or beef tenderloin roast.
They also make an excellent topping for hamburgers and steaks, including broiled hamburgers, turkey burgers, bison burgers, tri-tip roast, New York strip steak, and ribeye steak.
Alternatively, chop the leftovers and mix them into an omelet or a scramble, such as spinach and eggs scramble, fluffy scrambled eggs, or egg white omelet.
The photo below shows a scramble made with the leftover onions and served with avocado. It was an excellent brunch!
