Soft onion wedges, roasted until caramelized and lacquered with honey, balsamic vinegar, and thyme, turn into a refined appetizer and a wonderfully versatile side. This onion dish pairs beautifully with meat, poultry, fish, grains, and cheese, yet asks almost nothing of you in return.
Ingredients
- Large yellow onions — 800g (1 3/4 lb)
- Olive oil — 2 tbsp
- Butter — 30g (2 tbsp)
- Honey — 1 tbsp
- Balsamic vinegar — 1 tbsp
- Fresh thyme — 3 sprigs
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Chili flakes — 1/4 tsp (optional)
Step-by-Step Method
- Preheat the oven to 200°C (392°F). Line a baking dish with parchment or lightly grease it with oil.
- Peel the onions. Cut large onions into wedges about 2–3 cm thick, medium onions in half or quarters, keeping the root end intact so the wedges hold their shape.
- Whisk together the olive oil, melted butter, honey, balsamic vinegar, salt, pepper, and chili flakes until smooth.
- Transfer the onions to the baking dish, drizzle over the dressing, and gently toss so each wedge is lightly coated.
- Arrange the onions cut-side down in a single layer. Add the thyme sprigs. Cover the dish with foil.
- Bake for 25 minutes under foil, then remove the foil, toss the onions, and bake for another 15–20 minutes until the edges are bronzed and caramelized.
- If you like, deglaze the dish: add 1 tbsp of water or a little more balsamic and scrape up the flavorful juices with a spatula.
- Serve warm, finishing with a few fresh thyme leaves if desired.
Serving Ideas and Pairings
Serve the onions warm as a starter with crusty baguette, or as a side for roast turkey, duck, steak, salmon, or white fish. They also fold beautifully into bulgur or quinoa bowls, risotto, savory pies, tartlets, cheese boards, and bruschetta with soft cheese.
Nutritional Information
| Nutrition | Per Serving (of 4) |
|---|---|
| Calories | 213 kcal |
| Fat | 12.8 g |
| Carbohydrates | 23 g |
| Protein | 2.2 g |
| Fiber | 3.4 g |
| Sugars | 15 g |
| Sodium | 300 mg |
FAQ
Which onions are best for roasting?
Yellow onions and red onions both work well: yellow gives a deeper caramel flavor, while red adds vivid color and a gentler sweetness. You can mix both.
How can I make this vegan?
Swap the butter for olive oil, increasing it by 1 tbsp, and replace the honey with maple syrup or agave. The method and baking time stay the same.
Can I make it ahead and reheat it?
Yes. Let it cool, then refrigerate for up to 4 days. Reheat for 8–10 minutes at 180°C (356°F) or in a skillet with a spoonful of water until warmed through and lightly glazed.
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Tips and Variations
- For a sharper tang, replace part of the honey with pomegranate molasses or add 1 tsp grainy mustard.
- If you like a smoky note, add a pinch of smoked paprika or finish with smoked salt.
- To keep the onions from drying out, bake them covered for the first stage and avoid slicing the wedges too thin.
- Add 1–2 garlic cloves, thinly sliced, during the last 10 minutes of baking so they soften without burning and turn sweet.
Storage and Reheating
Store the roasted onions in an airtight container in the refrigerator for up to 4 days. For freezing, let them cool completely and pack into a freezer bag; freeze for up to 2 months. Reheat in the oven at 180°C (356°F) for 8–10 minutes, or in a skillet with 1 tbsp water until the glaze shines again.