Roasted Onions: A Versatile Side Dish for Any Meal

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


  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy warm or at room temperature.

Recipe Variations

  • 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.

Storage Tips

  • 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 Ideas

  • 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.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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