Roasted onions take center stage in this simple yet elegant dish that will leave your taste buds wanting more. With sweet cipollini onions cooked until caramelized, this recipe makes a satisfying side for any meal.
This recipe tackles the common issues of blandness and uneven cooking often found in roasted onions, ensuring flavorful, sweet results every time.
I often face the challenge of preparing a side dish that won’t overpower the main courses while still delivering flavor. This recipe solves that problem beautifully by wrapping each onion in rich, sweet notes that are just right for dinner or a hearty family feast.
What makes this recipe a hit is its straightforward approach, just 10 minutes of prep and around 35 minutes in the oven will result in amazing roasted onions. They come out tender, with a delicious golden color that’s inviting to serve.
If you’re interested in trying other onion dishes, check out my Onion Bagels. They add a flavorful twist to breakfast!
Table of contents
Why You Will Love This Recipe
- Sweet and Savory Flavor – The natural sugars in cipollini onions caramelize beautifully during roasting, creating a mix of sweetness and earthy notes that elevate any dish.
- Textural Contrast – Roasting onions caramelizes the outer layers, resulting in tender, creamy interiors that contrast wonderfully with a slightly crispy exterior, making each bite satisfying.
- Convenient and Make-Ahead – After roasting, these onions can be stored in the fridge for a few days and reheated, providing an easy addition to meals anytime without a fuss.
- Versatile Pairings – These roasted onions shine with various main dishes, from grilled meats to pasta or salads, making them adaptable for any meal or occasion.
Roasted Onions with Thyme Recipe
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A guide to roasting cipollini onions to create a sweet, tender side dish with caramelized edges, enhanced by fresh thyme and olive oil.
Ingredients
- Approximately 16 cipollini onions, trimmed and peeled (choose yellow or red cipollini onions for their sweetness and caramelization)
- 3 tablespoons (45 ml) extra virgin olive oil (use high quality for richness and browning; avocado oil is a milder substitute)
- 8 stalks fresh thyme (preferably vibrant green sprigs for aroma; dried thyme may be substituted in smaller amounts)
- Freshly cracked black pepper, generous amount
- Sea salt (optional, 1 teaspoon sprinkled before roasting enhances sweetness)
- Balsamic glaze (optional, for drizzling in last 5 minutes of roasting)
- Rocket/arugula leaves (optional, for serving)
Instructions
- Step 1: Preheat Your Oven: Set the oven to 400°F (200°C) and let it reach full temperature before placing the onions inside. This is key for even roasting and caramelization.
- Step 2: Trim and Peel Onions: Trim the ends off each cipollini onion and peel off the skins completely. Make sure no tough or dry outer layers remain.
- Step 3: Toss with Olive Oil: Place the peeled onions in a mixing bowl. Drizzle the 3 tablespoons (45 ml) of extra virgin olive oil over them and toss gently until each onion is well coated.
- Step 4: Season with Thyme: Sprinkle the 8 fresh thyme stalks evenly across the onions. Add a generous amount of freshly cracked black pepper to taste. Optionally, sprinkle 1 teaspoon of sea salt over the onions before roasting to enhance natural sweetness.
- Step 5: Arrange on Baking Sheet: Spread the onions out evenly on a baking sheet in a single layer, making sure they are not crowded. Adequate space allows heat to circulate and prevents steaming.
- Step 6: Roast Until Tender: Place the baking sheet in the preheated oven. Roast for about 35 minutes until the onions become soft, tender, and develop a rich golden-brown color. Onions are ready when they are fork-tender or easily pierced with a sharp knife.
- Step 7: Cool and Serve: Remove the onions from the oven and let them rest for a few minutes to deepen flavors and maintain warmth. Serve warm alongside dishes like roasted chicken, grilled steak, quinoa salad, sautéed greens, or fresh arugula salad. Roasted onions can also be used as toppings for flatbreads, stirred into pasta dishes, or blended into dips.
Notes
- Room Temperature: After cooling, store the roasted onions in an airtight container at room temperature for up to 2 days. Avoid direct light or heat sources.
- Refrigeration: Place cooled onions in an airtight container and store in the refrigerator for up to 5 days. Reheat gently before serving.
- Freezing: Wrap the cooled onions tightly in plastic wrap and place in a freezer-safe bag or container. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use onions of similar size or cut into roughly 1-inch wedges to promote even cooking and caramelization.
- High-quality extra virgin olive oil is important for developing rich flavors and preventing sticking during roasting.
- Fresh thyme adds the best aroma; if using dried, reduce the amount accordingly.
- If roasting too fast on the outside, foil tent at midpoint to avoid burning.
- Check doneness by piercing onions with a sharp knife; timing may vary slightly depending on onion size and oven accuracy.
- Reheat roasted onions gently in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, reheat in a skillet over medium heat, stirring occasionally.
- Serve as a side dish with roasted chicken or grilled steak, complementing savory mains.
- Pair with quinoa salad, sautéed greens, or a fresh arugula salad for textural contrast and freshness.
- Top with balsamic glaze for added sweetness or an extra drizzle of olive oil for richness.
- Garnish with fresh herbs such as parsley or chives to introduce a bright, fresh flavor note.
- Substitute avocado oil for extra virgin olive oil if a milder flavor is preferred.
- Use dried thyme in smaller quantities if fresh thyme is not available.
- Add 1 teaspoon of sea salt before roasting to deepen natural sweetness.
- Drizzle balsamic glaze in the final 5 minutes for a richer, tangy-sweet finish.
- Cipollini onions are small, flat onions known for their sweetness and caramelizing qualities, making them ideal for roasting. Avoid dry or sprouted onions for best flavor and texture.
- Fresh thyme sprigs should be vibrant green for optimal aroma; dried thyme can be used but in lesser quantity to avoid overpowering.
- Choose high-quality, cold-pressed extra virgin olive oil to ensure rich flavor development and proper caramelization.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Onions: Opt for yellow or red onions for their sweetness. They caramelize beautifully, adding depth of flavor. Avoid dry or sprouted ones.
- Fresh thyme: Choose vibrant green sprigs for the best aroma. Thyme enhances the earthy sweetness of the onions. If unavailable, dried thyme works but use less.
- Olive oil: A good quality extra virgin olive oil brings richness and helps with browning. Don’t skimp here; it’s key for flavor. You could substitute with avocado oil for a milder taste.
- Black pepper: Freshly cracked black pepper adds a nice kick. The flavor is more potent than pre-ground. Be generous for more complexity!
- Onions: Opt for yellow or red onions for their sweetness. They caramelize beautifully, adding depth of flavor. Avoid dry or sprouted ones.
- Fresh thyme: Choose vibrant green sprigs for the best aroma. Thyme enhances the earthy sweetness of the onions. If unavailable, dried thyme works but use less.
- Olive oil: A good quality extra virgin olive oil brings richness and helps with browning. Don’t skimp here; it’s key for flavor. You could substitute with avocado oil for a milder taste.
- Black pepper: Freshly cracked black pepper adds a nice kick. The flavor is more potent than pre-ground. Be generous for more complexity!
Recipe Tips
- If onions brown too quickly, cover them loosely with foil halfway through roasting, about 20 minutes in, to prevent burning while the insides cook.
- When onions aren’t tender after 35 minutes, check for doneness by piercing with a sharp knife; roast an additional 5 minutes if needed.
- If you prefer a thicker glaze, drizzle balsamic glaze onto the onions during the last 5 minutes of roasting for a richer flavor.
- For uneven cooking, cut onions into similar sizes, around 1-inch wedges, before roasting to ensure they cook uniformly and achieve a consistent texture.
- If you want extra flavor, sprinkle 1 teaspoon of sea salt over the onions just before they go into the oven, enhancing their natural sweetness during roasting.
Serving Suggestions
Serve roasted onions with roasted chicken or grilled steak for a savory meal. Pair with quinoa salad, sautéed greens, or a fresh arugula salad for additional flavors.
Use roasted onions to make French onion soup or as a topping for flatbreads. Add to pasta dishes or blend into creamy dips for a tasty twist.
Top with balsamic glaze for added sweetness or drizzle with olive oil for richness. Add fresh herbs like parsley or chives for a burst of brightness.
Recipe variations
- You can use cipollini onions or a mix of brown and red onions to create sweet, tender roasted onions with thyme for roasting at 200 degrees C (390 F) until soft and caramelized.
- Add 3 tablespoons of extra virgin olive oil and 8 stalks of fresh thyme along with sea salt and black pepper to season the onions for a savory herbal flavor.
- Either fresh or dried thyme can be used, though fresh offers the best aroma; balsamic glaze can be drizzled at serving to complement the onions’ sweetness.
- If cooking for more than 4 people, simply double or triple the onion quantities and roast in batches, ensuring even coating with oil to maintain the roast’s quality, like my Roasted Onions for similar flavor.
Save This Recipe!
How to Store?
To keep your roasted onions fresh and delicious, follow these storage tips:
Room Temperature: Place cooled roasted onions in an airtight container. Keep at room temperature up to 2 days, avoiding direct sunlight or heat.
Refrigeration: Store roasted onions in an airtight container in the refrigerator. Keep for up to 5 days. Reheat gently before serving.
Freezing: Wrap roasted onions with plastic wrap, then place in a freezer-safe bag or container. Store up to 3 months. Thaw overnight in refrigerator.
Other Recipes You’ll Love
If you enjoyed this roasted onions or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
