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Bon Appétit

Butter- and Herb-Roasted Red Onions

By Veronica Chambers and Jason Clampet

3.8

(4)

This pretty side dish (the onions open up like flowers) would be great alongside steak or roast chicken.

TEST-KITCHEN TIP:

This simple recipe has endless variations. Here are three to try: After they come out of the oven, top the onions with a little crumbled blue cheese, sprinkle a mixture of crumbled cooked bacon and grated Parmesan on top, or whisk a little Dijon mustard and garlic into the herb butter before starting.

Recipe information

  • Total Time

    1 hour 15 minutes

  • Yield

    Makes 6

Ingredients

6 medium red onions (about 7 ounces each), peeled, cut vertically into 6 wedges to within 1/2 inch of bottom
1/2 cup (1 stick) butter, room temperature
4 teaspoons minced fresh rosemary
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lemon juice

Preparation

  1. Position rack in center of oven; preheat to 400°F. Place onions on rimmed baking sheet. Open onion wedges to resemble flowers but do not break off base. Melt butter in small saucepan over low heat. Whisk in rosemary, parsley, and lemon juice. Season herb butter with salt and pepper. Brush some butter over onions. Roast onions until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour. Serve warm.

TagsRed OnionOnionRoot VegetableVegetableRosemaryHerbs & SpicesParsleySideDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerEasyRoastBon Appétit
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