Roasted Onions
These Roasted Onions are super simple to make. Just slice, season, and bake. They turn soft, sweet, and caramelized in the oven with crispy edges!
Onions don’t always get the love they deserve, but roasted onions are a whole different story. They turn soft, sweet, and caramelized with crispy edges, and don’t taste like bitter raw onions at all. Even my picky eaters go for seconds!
How to Make Roasted Onions
These step-by-step photos show how to make roasted onions, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Roasted Onions Recipe
1. Coat the onions in seasoned oil
Pour olive oil, thyme, salt, and pepper into an oven-safe pan or baking sheet. Cut the onions in half, remove the dry outer layers, and place them, cut-side down, in the seasoned oil.
2. Roast the onions Until soft and caramelized
Let them cool before slicing and serve with burgers, steaks, salads, and more.
Pro-Tip: Try different onion varieties! Yellow onions get sweeter, but red or white ones roast up great too in this roasted onions recipe.
Full Roasted Onions Recipe
Roasted Onions Recipe
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Equipment
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon thyme fresh or dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 medium onions yellow or white, peeled and sliced in half
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a baking sheet or oven-safe pan and pour in 3 tablespoons olive oil. Add 1 tablespoon thyme, ½ teaspoon salt, and ½ teaspoon black pepper to the pan. Stir everything together to combine and evenly coat the bottom with the oil and seasonings.
- Cut 6 onions in half from root to tip and remove any dry outer layers. Place the onions cut side down into the seasoned oil mixture, turning slightly to coat.
- Roast the onions in the preheated oven for 50 to 60 minutes, or until they are tender and deeply caramelized on the bottom.
- Remove from the oven and let the onions cool slightly before slicing or serving.
Notes
- Pick the right onions. Look for ones that feel firm with dry skin. Skip any with soft spots or signs of sprouting.
- Give the onions space. If they’re too close together, they’ll steam instead of roast.
- Crank the heat. High heat is what gives roasted onions that deep, caramelized flavor.
- Size matters! Big onions take longer, small ones cook faster. Go by feel, they should be soft all the way through when done.
- Flip them once. Turning them over halfway through helps both sides brown evenly.
- Cover if needed. If they start browning too much on top, just lay a piece of foil over them.
- Let them rest. A few minutes out of the oven gives the flavors time to settle.
- Fridge: Store your leftover roasted onions in an airtight container. They’ll keep in the fridge for up to 4 days.
- Freezer: Let the onions cool completely, then store them in a freezer-safe bag or container. They’ll stay good for up to 3 months.
- Oven: Spread the onions on a baking sheet and reheat at 375°F for about 10-15 minutes, or until warmed through.
- Stovetop: Heat a nonstick skillet over medium heat and warm the onions for a few minutes, stirring occasionally.
- Microwave: Reheat in a microwave-safe dish for 30-60 seconds. It’s quick, but the texture might not be as crispy.
- From Frozen: Reheat frozen onions directly in a 375°F oven for 20-25 minutes, or until hot in the center.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Make This Recipe Yours
- Switch up the seasonings. Sprinkle in ½ teaspoon of smoked paprika or cumin with the oil and herbs.
- Add some heat. A little goes far here! ¼ teaspoon of red pepper flakes tossed in with the oil.
- Try a cheesy finish. After roasting, sprinkle freshly grated Parmesan or Gruyère right on top while they’re still hot. Just 2 to 3 tablespoons is enough.
- Swap your onions. This baked onions recipe also works with shallots! They’re a bit milder and roast quicker, so check on them early. Around the 30-40 minute mark.
- Go herby. Add a handful of chopped fresh herbs like parsley or chives after roasting. They’re especially great if you’re using the onions on salads or as a topping.
What to Serve with These Oven Roasted Onions
- On Sandwiches or Wraps: These roasted onions are perfect on baked burgers, cheese toast, or tucked into sheet pan quesadillas.
- With Chicken Dishes: Spoon them over lemon chicken, apricot chicken, honey garlic chicken—really any baked or grilled chicken.
- On the Side: Serve alongside glazed carrots, baked potatoes, or green beans.
- As a Topping: Chop them up and toss into salads, grain bowls, or pasta. They’re also GREAT stirred into rice and beans!
- With Meat Mains: Steak, pork chops, or roasted turkey.
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Quick Recipe Help and Common Questions
Can I roast onions with other veggies?
Absolutely! They pair well with carrots, potatoes, and Brussels sprouts.
Can I roast whole onions instead of halves?
Yep! Peel them, trim the root end slightly so they sit flat, and toss them in olive oil, salt, and herbs. Roast at 375°F for about 60-75 minutes, depending on their size. They’re done when they’re soft all the way through and caramelized on the outside.
