Equipment
* optional
Ingredients
Vegetables
- 4 yellow or sweet onions, whole
Seasoning
- 60 g unsalted butter, room temperature
- 5 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Ensure the oven rack is in the center position.
Peel the onions carefully, removing the papery outer layers but keeping the root end intact to hold the onion together. Slice about 1 cm off the top stem end to create a flat surface.
Using a paring knife or small spoon, carve a small cone-shaped divot (about 2-3 cm deep) into the cut top of each onion to hold the butter.
Place the onions in the baking dish. Press a pat of butter (15g) into the hollow of each onion. Generously season the tops with salt and freshly ground black pepper.
Bake in the preheated oven for 60 minutes. The onions are done when the outer layers are golden brown and a knife slides easily into the center with no resistance.
Remove from the oven and spoon any pan juices over the onions before serving.
Chef's Notes
- Sweet onion varieties like Vidalia or Walla Walla work best for this recipe as they have a higher sugar content that caramelizes beautifully.
- For a deeper flavor profile, add a splash of balsamic vinegar or beef stock to the bottom of the baking dish before cooking.
- Leftover baked onions can be chopped and added to mashed potatoes, soups, or omelets for instant flavor depth.
- If you want to ensure the butter penetrates deeply, you can cut a deep 'X' into the top of the onion instead of scooping out a divot.
Storage
Refrigerator: 3 days — Store in an airtight container. The butter will solidify but melt again upon reheating.
Freezer: 2 months — Texture may become slightly softer upon thawing.
Reheating: Reheat in a 175°C (350°F) oven for 15 minutes or microwave until warm.
