Savory Caramelized Onion Dish (Printable View)
Caramelized roasted onions with olive oil, butter, thyme, and optional balsamic for a rich side or topping.
# Ingredient List:
→ Vegetables
01 - 4 large yellow onions, peeled and sliced into 1/2-inch thick rounds
→ Fats
02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter
→ Seasonings
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
07 - 1 teaspoon balsamic vinegar (optional, for finishing)
# How to Make It:
01 - Set the oven to 400°F and prepare to roast.
02 - Line a large baking sheet with parchment paper or grease it lightly to prevent sticking.
03 - Place the sliced onion rounds in a single layer on the prepared baking sheet.
04 - Drizzle olive oil and melted butter evenly over the onions, then sprinkle with salt, black pepper, and thyme.
05 - Roast in the oven for 30 to 35 minutes, turning the onions halfway through, until golden brown and caramelized at the edges.
06 - If desired, drizzle balsamic vinegar over the onions during the last 5 minutes of roasting to enhance flavor.
07 - Serve immediately while hot as a flavorful side or topping.
# Expert Suggestions:
01 -
- They're ridiculously easy but taste like you spent hours tending a pan.
- One sheet pan means almost zero cleanup, and your whole kitchen smells like caramel and thyme.
- They work as a side, a topping, or tucked into grain bowls—endlessly versatile.
02 -
- Don't skip the flip halfway through—one side will brown while the other stays pale if left untouched.
- If your onions look like they're browning too fast, cover loosely with foil and lower the heat slightly; every oven is different.
03 -
- Cut your onions thick enough to stay intact but thin enough to cook through—1/2-inch is the sweet spot.
- Don't crowd the pan; give each slice breathing room so it roasts instead of steams, and the edges turn crispy and caramelized.