Onions are a highly underestimated vegetable if you ask me. These baked sweet onions for instance are such a great side dish. Once you’ve prepared them, you’ll just wonder why you don’t do that more often.
Baked Sweet Onions
Can you easily find sweet onions around here you live?
It took me a while to find some. In the end I found them on our local Saturday’s farmers market in town. This guy only sells different types of onions, garlic and shallots. You would be surprised by how many different types on onions there are! There’s far more to it than just the everyday yellow and white onions.
I also like to chop up sweet onion and sprinkle it on top of a salad or dip. I don’t know about you but I don’t digest raw onion that well. Like many other people I suppose. Sweet chopped onion is very mild and a far better alternative.
One freaking onion can be so delicious… Especially when they got that caramelised 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.
Do you love simple onion recipes like this one?
Then also check out my other roasted onion recipe: red onions in port wine! They don’t only look spectacular on your plate, they taste out of this world fantastic! Try them as well!
In the meantime, here are my baked sweet onions with tarragon butter and pink pepper… Who would have known that a baked onion could be such a delicious side dish!
- 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.