Onion Bake with Butter and Herbs
A simple yet flavorful side dish featuring sweet onions baked with butter and a mix of herbs, perfect for any meal.
Ingredients
Main Ingredients
- 6 medium medium to small sweet onions Use sweet onions for the best flavor.
- 1 stick salted butter (8 tablespoons) Cut into small cubes for stuffing the onions.
- 6 to 8 cloves garlic Add whole cloves to the bottom of the baking dish.
- 1 couple of shakes soy sauce For added depth of flavor.
Seasonings
- to taste garlic salt
- to taste onion powder
- to taste black pepper Use sparingly.
- to taste dried parsley For seasoning and garnish.
- to taste Cajun seasoning Add for a hint of spice.
- to taste paprika Use sparingly.
Instructions
Preparation
- Start by cutting the tops and ends off the onions, then peel them carefully, removing the single outer layer of each onion.
- Take a small knife or an apple corer and core out the center of each onion, making sure not to go through the bottom.
- Cut the stick of butter into small cubes that will fit nicely into your onions.
Baking
- Place the onions in a small baking dish, close together to allow them to steam and cook evenly.
- Generously season the tops and holes of the onions with spices, using paprika and black pepper sparingly but being liberal with the other seasonings.
- Press 2 to 3 butter cubes into the holes of each onion.
- Melt the remaining butter and season it with the same herbs and spices.
- Pour this melted butter over each onion. Add cloves of garlic to the bottom of the baking dish and a couple of shakes of soy sauce on top of each onion.
- Cover the dish tightly with foil to keep moisture in.
- Bake the onions at 400°F (204°C) for 45 minutes. After this time, carefully remove the foil and bake for another 15 minutes.
- The onions are done when soft but still intact, with a golden brown top.
Serving
- Place a garlic clove in the center of each onion and drizzle some of the buttery sauce over the top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat by placing in a baking dish with butter or oil, cover with foil, and warm in the oven.