Baked Sweet Onions
One freaking onion can be so delicious… Especially when they got that caramelized sear on them. I like to garnish them with a flavorful little something on top, tarragon butter this time. I also like to use fresh goat cheese and thyme. Just pop the baked onions and cheese back under a hot grill for a minute. Heavenly.
Love onion recipes? Then also check out my other roasted onion recipe: red onions in port wine!
- 4 small or 2 medium sweet onions
- ½ cup vegetable stock (120 ml)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp fresh tarragon
- ½ tsp dried herbs
- pink peppercorns
Peel the sweet onions. Trim both sides and then slice them in half lengthwise. Place them cut side down in a medium non-stick pan. Don’t add any oil or butter yet. Place the pan over high heat until hot.
- Let the onion halves sweat and caramelize in the hot pan for 4 to 5 minutes. Then flip them over. They should be nicely golden brown. Pour in the vegetable stock and the olive oil. Season with a pinch of pepper and add the dried herbs as well.
- Put a lid on the pan and let the onions cook in the stock over medium-high heat until the stock has more or less disappeared. Then take the pan off the heat and transfer the onions to a baking tray.
- Cover with some tinfoil to prevent them from burning. Bake the onions in a preheated oven at 356°F (180°C) until cooked on the inside. Cooking time depends on how large the onions are. The little ones I used took 30 minutes. In the meantime add the butter and the fresh tarragon to a clean blender. Season with pepper and salt.
- Pulse into a creamy mixture.
Check the seasoning and add extra pepper or salt to taste if necessary. Right before serving, place the baked onions on a serving dish and top with the tarragon butter and some pink peppercorns. Serve hot.