Roasted onions are a delicious and versatile side dish that can be used in a variety of dishes. They’re tender and caramelized with a slightly crispy edge, and they add a sweet and savory flavor to meats, salads, meal bowls, and more.
Why You’ll Love This Recipe
- Quick alternative to caramelized onions: Roasted onions can be made in half the time it takes to caramelize onions.
- Sweet-savory balance: Roasted onions have a more balanced flavor than caramelized onions, with a sweetness that is complemented by a savory goodness.
- Crispy and tender: Roasted onions are tender and caramelized, with crispy edges that add a delightful contrast.
- 2 medium red or yellow onions
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus an extra pinch
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Halve each onion through its stem ends. Trim off the tip of each stem and remove the peel. Cut each half lengthwise into 3/4- to 1-inch wedges. Place in the center of the baking sheet.
- Whisk together the remaining ingredients in a small bowl. Pour the oil mixture over the top and gently toss to coat the onions evenly. Some of the wedges will fall apart, which is fine. Spread into a single layer so that the cut sides of the wedges are touching the sheet pan.
- Roast onions for 25 to 35 minutes, until the onions are tender and lightly charred at the edges, using a spatula to flip them once halfway through. Season with a pinch of additional salt.
- Enjoy warm or at room temperature.
- Roasted Onions and Peppers: Add thick slices of bell peppers with the onions.
- Roasted Onions and Potatoes: Follow the recipe for Oven Roasted Potatoes, but use 1 pound of potatoes and 2 medium onions. Roast the potatoes for 20 minutes, then add the onions.
- Roasted Carrots and Onions: Follow the recipe for Roasted Carrots, but use half the amount of carrots and add 2 onions.
- Balsamic Roasted Onions: Instead of Dijon mustard, whisk balsamic vinegar with the oil.
- Roasted Onion Slices: Cut 1/2-inch slices of onion and roast for 20 to 25 minutes.
- To Store: Refrigerate leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Reheat roasted onions in a 350°F oven until warmed through, in a nonstick skillet set over medium-low heat, or in the microwave.
- To Freeze: Freeze leftovers in an airtight container or zip-top freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat as directed above.
Meal Prep Tip
Cut the onions up to 1 day in advance. Refrigerate the wedges in an airtight storage container until you’re ready to cook.
- Leftover roasted onions can be added to an Egg White Frittata or Sweet Potato Hash for breakfast.
- Serve leftovers atop a bowl of Farro Risotto or Creamy Polenta.
What to Serve with Roasted Onions
- Chicken: Roasted onions pair well with Stuffed Chicken Breast or Rosemary Chicken Thighs.
- Pork: Try them with Instant Pot Pork Tenderloin, Stuffed Pork Tenderloin, or Smothered Pork Chops.
- Beef: Serve roasted onions as an accompaniment to Air Fryer Steak or Instant Pot Beef Stroganoff.
- Pasta: Toss the onions with Sweet Potato Pasta with Brussels Sprouts or Brussels Sprouts Pasta with Brown Butter.
- Salads and Meal Bowls: Roasted onions can be added to Balsamic Chicken Salad or a Buddha Bowl with Veggies and Tahini Dressing.