These slow roasted onions are an easy, flavorful, budget-friendly side dish that can be prepared in advance. They’re perfect for the holidays or whenever you’re craving some sweet, caramelized oniony goodness.
What to serve with these slow roasted onions
This meatless meatloaf recipe is easy to make and loaded with nutrients. It’s filling, flavorful, and pairs well with these onions.
Ingredients and substitutions
You can use any type of onions you like for this recipe. Sweet onions or red onions are my top choices, but any variety will work.
Dried thyme gives these onions a lovely aroma and warm, cozy flavor. You can substitute dried rosemary instead if you prefer.
I used extra virgin olive oil in this dish but you can substitute any other neutral oil you prefer.
How to make them
These onions are easy to make and can be prepared in advance, which makes them the perfect addition to a holiday feast or any other special occasion meal. These baked onions are a great, easier alternative to caramelized onions, which are traditionally made on the stovetop and require a lot of stirring and attention to ensure they don’t burn.
To make these oven baked onions, start by preheating the oven to 300 degrees Fahrenheit, then roughly chop the onions.
Add the chopped onions, thyme, olive oil, salt, and pepper to a large baking dish (mine is 9 x 13 inches, but any similar size is fine). Use your hands or a spoon to toss the onions, ensuring they’re evenly coated with oil.
Bake at 300 degrees Fahrenheit for sixty minutes, then mix thoroughly before continuing to bake for sixty additional minutes or until the onions are golden brown around the edges.
Store these slow roasted onions in an airtight container in the fridge for up to three days, then reheat before serving or enjoy them at room temperature.
More recipes to serve them with
- Spoon some of these onions over this easy, vegan baked polenta.
- They would also make a delicious filling for this vegan omelette made with chickpea flour.
- Or serve them alongside these stuffed portobello mushrooms.
Slow Roasted Onions
- 4 cups roughly chopped onions (any type of onion is fine)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat the oven to 300 degrees Fahrenheit.
- Roughly chop the onions.
- Add the chopped onions, extra virgin olive oil, dried thyme, salt, and pepper to a large baking dish (mine is 9 x 13 inches but any similar size is fine).
- Toss the ingredients with your hands or a spoon, ensuring that the onions are coated with oil.
- Bake at 300 degrees Fahrenheit for 60 minutes, stir, then continue to bake for 60 additional minutes or until they’re golden brown around the edges.
- Store these slow roasted onions in an airtight container in the fridge for up to three days, then reheat before serving or enjoy them at room temperature.
You might also like
- This festive, pretty, beetroot and sweet potato salad is perfect for the holidays.
- This butternut squash with rosemary is an easy, tasty side dish that’s perfect for Thanksgiving or Christmas.
- This vegan butternut squash risotto is easy to make, elegant, and delicious.
- These chocolate covered dates make great Christmas or hostess gifts.