Recipe Image

Herb-Roasted Vidalia Onions

  • 10 m
  • 40 m
Virginia Willis
“In this simple roasted-onion recipe, sweet Vidalia onions soften alongside bay leaves and thyme. Serve as a side dish for anything from grilled meats to a barbecued chicken.”


    • 2 tablespoons butter
    • 3 medium sweet onions (about 1½ pounds), preferably Vidalia, halved
    • 2 fresh bay leaves
    • 8 sprigs fresh thyme, plus more for garnish
    • ½ teaspoon kosher salt
    • ½ teaspoon ground pepper
    • ¼ cup low-sodium chicken broth


  • 1 Preheat oven to 350°F.
  • 2 Heat butter in a 10-inch cast-iron or heavy-bottomed stainless-steel skillet over medium-high heat until lightly browned, 1 to 2 minutes. Add onions, cut-side down. Place bay leaves and thyme in the spaces between the onions so the herbs will flavor the butter. Cook until the onions are dark brown on the bottom, 3 to 5 minutes. Turn them over and season with salt and pepper. Add broth. Cover with foil and transfer the pan to the oven.
  • 3 Bake the onions until very tender, about 30 minutes. Serve immediately, with the pan sauce spooned on top. Garnish with more thyme, if desired.
ALL RIGHTS RESERVED © 2019 Printed From 10/18/2019