Of course! Roasted Caramelized Onions with Thyme and Butter are a revelation. While traditional stovetop caramelizing can take close to an hour, roasting them in a hot oven deepens their natural sugars with less hands-on effort, resulting in a wonderfully sweet, savory, and tender condiment or side dish.
This method is incredibly easy and fills your kitchen with an amazing aroma.
Oven-Roasted Caramelized Onions with Thyme and Butter
Roasting concentrates the onions’ flavor and gives them beautifully browned, crispy edges.
Prep Time: 10 minutes | Cook Time: 35-50 minutes | Total Time: About 1 hour
Yields: About 1 ½ cups (as a side or condiment)
Ingredients
· 2 large yellow or sweet onions (like Vidalia or Walla Walla), about 1.5 lbs total
· 3 tablespoons unsalted butter, melted (or olive oil for a dairy-free version)
· 1 tablespoon fresh thyme leaves, plus 2-3 extra sprigs for roasting
· 1 tablespoon olive oil
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon balsamic vinegar or apple cider vinegar (optional, for a flavor boost at the end)
Instructions
Step 1: Prepare the Onions
- Preheat your oven to 400°F (200°C).
- Peel the onions and slice them in half from root to stem. Then, slice them into ½-inch thick half-moons or wedges. It’s okay if some layers separate.
· Tip: Slicing with the grain (root to stem) helps them hold their shape better.
Step 3: Season and Roast
- Place the onion slices on a large, rimmed baking sheet. Drizzle with the melted butter and olive oil. Add the fresh thyme leaves, salt, and pepper. Toss everything with your hands until the onions are evenly coated.
- Spread the onions out in a single layer. Scatter the additional thyme sprigs over the top.
- Roast for 20 minutes, then remove the pan and use a spatula to flip and stir the onions. This ensures even browning.
Step 4: Caramelize to Perfection
- Return the pan to the oven and continue roasting for another 15-30 minutes.
- Keep an eye on them. They are done when they are deeply golden brown, soft, and have crispy, caramelized edges. The total time will depend on the water content of your onions and your desired level of caramelization.
Step 5: Finish and Serve
- Remove from the oven and discard the thyme sprigs.
- For an extra layer of flavor, drizzle with the balsamic vinegar and toss to combine.
- Taste and adjust seasoning with more salt or pepper if needed.
Stovetop Method (For a Deeper, Slower Caramelization)
If you have more time and want the classic, jammy texture, the stovetop is the way to go.
Ingredients are the same, with an extra tablespoon of butter.
- Melt Butter: In a large, heavy-bottomed skillet or Dutch oven, melt the butter and olive oil over medium-low heat.
- Cook Slowly: Add the sliced onions, salt, pepper, and thyme. Stir to coat.
- Caramelize: Cook, stirring every 10-15 minutes, for 45 to 60 minutes. If the onions stick or look dry, add a tablespoon of water to deglaze the pan and scrape up any browned bits. This process cannot be rushed—low and slow is the key.
- Finish: They are done when they are a deep, rich brown color, incredibly soft, and have a sweet, jam-like consistency. Stir in the optional vinegar at the end.
How to Use Your Caramelized Onions
These are a versatile powerhouse! Use them to elevate almost any dish:
· On Burgers or Sandwiches: The ultimate topping.
· Mixed into Dips or Mashed Potatoes: Adds incredible depth of flavor.
· On Pizza or Flatbreads: A sweet and savory base.
· Alongside Roasted Meats: Especially great with steak, pork chops, or chicken.
· In Grilled Cheese: A game-changer.
· On Crostini: Top with goat cheese or blue cheese.
Pro-Tips for Success
· Don’t Crowd the Pan: Whether roasting or stovetop, give the onions space. If the pan is too crowded, they will steam instead of caramelize.
· Embrace the Color: The deep brown color is where the rich, sweet flavor comes from. Don’t be afraid of it!
· Sweet Onions vs. Yellow Onions: Sweet onions caramelize more quickly due to their higher sugar content. Yellow onions take a bit longer but have a more robust, savory flavor.
· Make a Big Batch: They freeze beautifully! Let them cool completely and store in an airtight container in the freezer for up to 3 months.
Enjoy the deep, sweet, and savory magic of your homemade caramelized onions