Roasted Onions

Roasted Onions

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 6

    • About This Recipe

    “I pop these in the oven when I am roasting pork or beef. You can adjust cooking time to the oven temperature you are using. The smell of roasting onions is heavenly.”

    Ingredients

  • 6mediumonions, unpeeled
  • beef bouillon granules
  • butter

    • Directions

  • Preheat oven to 350F degrees.
  • Slice across the stalk end to make a level surface.
  • Sprinkle boullion granules to cover exposed area.
  • Top with a thin slice of butter.
  • Stand onions in a baking dish and bake 60 minutes.

    • Reviews

  • “I love onions and this was the perfect way to prepare them.I used sweet Vidalia onions and they turned out just wonderful.When the onions were done we just popped them out of their skins and enjoyed.”

  • “Absolutely yummy!Added a few drops of worcestershire sauce and a couple sprinkles of season salt before topping with the bouillon and butter, baked about an hour and a half due to size. Hubby was skeptical, until his first bite. We’ll be having these again soon.Thanks for a great recipe!!”

  • “I couldn’t agree more. This recipe is SO good and immensely easy. Thanks so much for sharing, Lorac!”

  • “Wow these were GOOD!Thanks Lorac!”

  • “Excellent flavor but I apologize- you stressed unpeeled but I had mine peeled before re-reading the istructions – they were still great tasting but I will make this recipe the right way and take another picture Thanks for the recipe Lorac — Mar 5, 2005Follow Up- I made these onions again leaving the skins on there is a difference in the flavor.This recipe will not disappoint you.They look very attractive too – Thanks again”

  • “I have been roasting onions for years,but had not used beef granules very good ideal!!! Any onion will work just fine,The hotter the sweeter if cooked right….”

  • “I love baked onions and this was no exception. I used veggie boullion seasoning and margarine. I did use larger onions so I baked them a little longer. Thanks fora lovely recipe.”

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