Onions are one of those kitchen staples that taste amazing no matter how you prep them. Whether they’re piled high on a burger or topping a comforting bowl of cheesy pasta, roasted onions add that perfect savory crunch. And let’s be real—homemade roasted onions beat the store-bought stuff every single time!
How to Roast Onions
Roasting onions isn’t just delicious; it’s actually super easy to do. You can use your oven or a skillet, though the stovetop is definitely the faster route if you’re in a hurry. You can also play around with how you cut them depending on the vibe of your meal. Try:
- Classic onion rings
- Hearty onion quarters
- Whole roasted onions
Each style pairs perfectly with different dishes. Just a quick heads-up for my fellow pet parents: if you have a dog at home, make sure to keep the onions far out of reach, as they’re toxic to our furry friends.
Roasting Onions in the Oven
If you’re going for that deep, caramelized flavor in the oven, here’s the game plan:
- Preheat your oven to 350°F (180°C).
- Clean your onions. A damp cloth works great for this.
- Trim off the root ends and any sprouts.
- Pour some oil into a baking dish and toss in the onions (you can leave the skins on for whole ones!).
- If you’re doing quarters, you can peel them or leave them as-is—just spread them out evenly in the dish.
- Give them a good sprinkle of salt.
- Pop them in the oven for about an hour.
You’ll know they’re done when they look like golden-brown perfection. For whole onions, just slice off the top and bottom before serving. This method even works with dried onions! Whole roasted onions make a fantastic side for veggie dishes, while roasted quarters are the ultimate upgrade for any pan-seared meat.
Stovetop Roasting
Using a skillet involves fewer steps but delivers just as much flavor. For this method, you’ll want to peel the onions and slice them into thin rings. Toss the rings in a bowl with a little flour until they’re evenly coated. Heat up some oil or butter in your pan over medium heat and fry them until they reach that beautiful golden-brown color.
Keep a close eye on the pan so they don’t burn! Once they’re crispy, let them drain on a paper towel and season to taste. If you aren’t planning on eating them all right away, you can actually dry them out in the oven at 175°F for about 90 minutes to two and a half hours. Store your dried crispy onions in a mason jar for later. And hey, if you’re looking for another way to preserve your harvest, pickled onions are another total game-changer!