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Sweet Vidalia Onion Roast

Featured in: Seasonal Treats

This dish features whole Vidalia onions roasted slowly with butter, fresh thyme, and garlic until tender and meltingly soft. Wrapped in foil, the onions develop a sweet, rich flavor enhanced by aromatic herbs. Perfect as an elegant vegetarian side, the preparation is simple, requiring just trimming and seasoning before roasting at 400°F for over an hour. Serve garnished with fresh parsley and spoon over any melted butter for added richness. Variations can include balsamic vinegar or smoked paprika for extra depth.

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Updated on Tue, 18 Nov 2025 16:50:00 GMT
Steaming hot Onion Boil side dish, with butter melting around sweetly caramelized onions and herbs. Pin
Steaming hot Onion Boil side dish, with butter melting around sweetly caramelized onions and herbs. | cinnamonnest.com

A sweet, tender Vidalia onion roasted whole until meltingly soft, with aromatic herbs and butter: a simple yet elegant side dish.

I first made Onion Boil for a weekend gathering, and its irresistible aroma had everyone eagerly gathered around the oven, waiting to taste the buttery, herbed onions.

Ingredients

  • Vidalia onions: 4 large, unpeeled (or other sweet onions)
  • Unsalted butter: 4 tbsp
  • Fresh thyme: 4 sprigs
  • Garlic: 4 cloves, peeled
  • Kosher salt: 1 tsp
  • Freshly ground black pepper: 1/2 tsp
  • Chopped fresh parsley: 2 tbsp, optional garnish

Instructions

Preheat oven:
Set oven to 400°F (200°C)
Prepare onions:
Trim root ends and tops so onions sit flat, keeping skins intact
Cut X on top:
Use paring knife to score a shallow X on the top of each onion
Season and stuff:
Place onions on squares of foil; sprinkle with salt and pepper. Press 1 tbsp butter, 1 sprig thyme, and 1 garlic clove into each onion's top
Wrap and bake:
Wrap onions tightly in foil; set on baking sheet. Roast for 1 hour 10 minutes, until very tender
Finish and serve:
Carefully unwrap, remove skins, and transfer onions to serving plates. Spoon melted butter from foil over top. Sprinkle with parsley, if desired
Fragrant Onion Boil, showcasing tender, roasted Vidalia onions topped with fresh parsley and herbs. Pin
Fragrant Onion Boil, showcasing tender, roasted Vidalia onions topped with fresh parsley and herbs. | cinnamonnest.com

Sharing these melt-in-your-mouth onions brought back memories of holiday dinners, where everyone would savor their buttery goodness together.

Serving Suggestions

This dish pairs perfectly with roast beef, grilled chicken, or as a vegetarian main course accompanied by crusty bread.

Substitutions & Variations

Swap Vidalia onions for Walla Walla or Maui varieties, or add a splash of balsamic vinegar or smoked paprika for extra depth of flavor.

Nutritional Information

Each serving contains approximately: Calories: 130, Total Fat: 7 g, Carbohydrates: 19 g, Protein: 2 g.

Golden-brown Onion Boil: Savory, whole roasted onions with thyme and garlic—a delicious vegetarian option. Pin
Golden-brown Onion Boil: Savory, whole roasted onions with thyme and garlic—a delicious vegetarian option. | cinnamonnest.com

Bring extra napkins: these onions are so tender they fall apart with every bite. Delight your guests with this easy showstopper on your next menu.

Recipe FAQ

→ What type of onions work best for this dish?

Sweet onions like Vidalia, Walla Walla, or Maui onions are ideal for their natural sweetness and tenderness when roasted.

→ How do I know when the onions are fully cooked?

The onions are done when they are very tender and soft to the touch, easily pierced with a knife or fork.

→ Can I add other seasonings to enhance flavor?

Yes, adding a splash of balsamic vinegar or a pinch of smoked paprika can provide additional complexity to the flavors.

→ Is it necessary to keep the onion skins on while roasting?

Keeping the skins on helps retain moisture during roasting, resulting in a tender, flavorful interior.

→ What garnishes complement this roasted onion dish?

Fresh chopped parsley is a classic garnish, adding color and a subtle herbal note to the finished dish.

→ Can this dish be prepared for a dairy-free diet?

Substitute the unsalted butter with vegan butter or olive oil to accommodate dairy-free preferences.

Sweet Vidalia Onion Roast

A whole Vidalia onion roasted until meltingly soft with butter and herbs for rich flavor.

Prep duration
10 min
Cooking duration
70 min
Total duration
80 min

Category Seasonal Treats

Difficulty Easy

Origin American

Yield 4 Servings

Dietary requirements Vegetarian, Gluten-free

Ingredients

Main

01 4 large Vidalia onions, unpeeled

Seasoning & Aromatics

01 4 tbsp unsalted butter
02 4 sprigs fresh thyme
03 4 cloves garlic, peeled
04 1 tsp kosher salt
05 ½ tsp freshly ground black pepper

Optional Garnish

01 2 tbsp chopped fresh parsley

Directions

Step 01

Preheat Oven: Set the oven temperature to 400°F (200°C).

Step 02

Prepare Onions: Trim the root ends and tops so onions sit flat, keeping skins intact.

Step 03

Score Onions: Use a paring knife to cut a shallow X into the top of each onion.

Step 04

Season Onions: Place each onion on heavy-duty foil. Sprinkle with kosher salt and black pepper.

Step 05

Add Butter and Aromatics: Press 1 tbsp butter, 1 sprig thyme, and 1 garlic clove into each onion’s scored top.

Step 06

Wrap Onions: Wrap each onion tightly in foil and arrange on a baking sheet.

Step 07

Roast Until Tender: Bake for 1 hour and 10 minutes until onions are soft when pierced with a knife.

Step 08

Serve: Carefully unwrap, remove skins, transfer to plates, spoon melted butter over, and garnish with parsley if desired.

Necessary tools

  • Baking sheet
  • Heavy-duty aluminum foil
  • Paring knife
  • Oven

Allergy information

Review ingredients carefully for potential allergens and consult with a healthcare provider if you're uncertain.
  • Contains dairy (butter). Substitute with vegan butter or olive oil for dairy-free option.

Nutritional information (per serving)

These values are approximate guidelines only and shouldn't replace professional medical advice.
  • Calories: 130
  • Fat: 7 g
  • Carbs: 19 g
  • Protein: 2 g