Roasted Onions (Muffin Pan Method)

4.87 from 15 votes

Roasted Onions in a muffin pan have lightly charred, crispy edges and a sublime, buttery soft sweetness! Each caramelizes beautifully, turning each onion into a savory-sweet side dish that pairs perfectly with roasted meats, poultry, or a simple steak. Clarified butter and beef base concentrate give this easy, intensely flavored side dish all the vibes of French Onion Soup!

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dishes - Vegetables

Cuisine: American, French

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray
6 small yellow onions (red will also work)
Freshly ground black pepper
3 tablespoons ghee (clarified butter)
2 tablespoons reduced-sodium beef base concentrate such as Better Than Bouillion

Instructions

Preheat oven to 425 degrees. Spray each muffin cup of a 12-cup muffin pan with cooking spray.
Peel the onions and trim off any roots, being careful to not cut off too much so the onion wil hold together.
Cut the onions in half through the center to expose concentric circles.
Place half an onion in each muffin cup cut side up.
Season with freshly ground black pepper to taste.
Place in the oven and bake for 20 minutes or until the onions have softened slightly, sunk into the cups a little and the layers have started to open up.
Take the muffin pan out of the oven and top it with even amounts of ghee (clarified butter) and the beef base concentrate. Using a pastry brush, brush it evenly over the tops of the onions.
Return the pan to the oven and bake another 35-40 minutes or until soft and they can be easily pierced with a knife.
Transfer to a serving platter and drizzle with any juices remaining in the muffin pan.

Notes

SUBSTITUTIONS:

Can also use small red onions.
Use vegetable or chicken bouillon concentrate in place of beef.

TIPS:

Occasionally, you'll cut into an onion to find that one or two of the layers is beginning to spoil so have an extra onion or two on hand in that event. In another recipe, you can still use the good parts remaining from the bad onion.
If any onion you purchase is just a bit too large to fit in the muffin cup, simply peel off a layer or two. Reserve those layers for another purpose.
Your muffin pan may look like it will never come clean. I let mine soak for about 30 minutes filled with hot, soapy water and dishwashing liquid.

MAKE AHEAD:

Can be prepped a day ahead to the point of brushing with the ghee and beef bouillon concentrate. Cover and refrigerate.

Nutrition