Roasted Onions

By Jonathan Reynolds

Published July 8, 2000

Total Time
1 hour
Rating
4(8)
Comments
Read comments

Featured in: Food; Letting Off Steam

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • 6 large Vidalia or Spanish onions

  • ¾ cup melted butter

  • Salt and pepper

  • 2 teaspoons thyme

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

12 grams carbs; 61 milligrams cholesterol; 255 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 2 grams fiber; 358 milligrams sodium; 2 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Peel and core onions.

  2. Step 2

    Baste the outside with butter. Fill cores with seasonings and butter.

  3. Step 3

    Brush tops with melted butter. Wrap one-third the way up in foil to hold them together, and smoke for 45 minutes to an hour.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Jane

This sounds great but my oven doesn't have a "smoke" setting.

Azalea

What is ‘smoke’?

Jane

This sounds great but my oven doesn't have a "smoke" setting.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.