Buttery Roasted Onions

These roasted onions are wonderfully flavorful and caramelized. They're the perfect side dish or topping for meat and poultry dishes.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 123kcal

2 tablespoons butter plus more for the pan
1 medium onion
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt

Preheat the oven to 400°F. Grease a square 8-inch Pyrex baking dish with butter.
2 tablespoons butter
Peel the onion and slice it into ¼-inch-thick slices. You should get five slices.
1 medium onion
Arrange the slices in a single layer in the prepared baking dish. Melt the butter and pour it over the onions. Sprinkle them with kosher salt.
½ teaspoon Diamond Crystal kosher salt
Roast the onions until the bottoms are golden, about 20 minutes.
Turn the onion slices to the other side and bake them until golde brown, about 20 more minutes.
Serve immediately.

Seasonings, especially salt, are guidelines. Adjust to taste.
You can double this recipe and use a 9 X 13-inch Pyrex pan or a parchment-lined rimmed baking sheet.
Keep a close eye on the onions during the last 10 minutes of baking to make sure they don't burn. Your oven might run hotter than mine. Their edges should be deep brown, not black.
Since the onions are so flavorful, I don't add any other seasonings. But if you'd like, you can season the onions with garlic powder and oregano, using ¼ teaspoon of each. You can also sprinkle them with grated Parmesan cheese after flipping them.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. Alternatively, chop the leftovers and mix them into an omelet or a scramble.