Onions Recipe

Prep onions

Preheat the oven to 400°F (200°C). Trim the stem end of each onion so it sits flat, leaving the root end intact to hold layers together. Peel off the papery outer skin but leave the next thin layer intact.

Season and sear

In a small bowl combine olive oil, melted butter, minced garlic, thyme, salt and pepper. Brush or rub the mixture all over each onion, making sure some seasoning gets between the outer layers. Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add a small drizzle of oil and carefully place the onions cut/trim side down to brown for 3–4 minutes until a golden crust forms.

Roast with stock

Turn the onions over so the root end is down. Pour 1/2 cup of stock into the skillet (not over the onions) to create steam and prevent burning. Transfer the skillet to the preheated oven and roast uncovered for 35–45 minutes, basting with pan juices once or twice, until a knife easily slides into the center and the onions are tender and slightly caramelized on the outside.

Finish

Remove from oven. If using, drizzle each onion with 1 tsp balsamic vinegar and spoon pan juices over them. Let rest 5 minutes before serving.

While onions roast, melt 1 tablespoon butter in a small skillet over medium-low heat. Add the thinly sliced shallot and cook slowly, stirring occasionally, about 8–10 minutes, until softened and beginning to brown. Sprinkle brown sugar and a pinch of sea salt, continue to cook 1–2 minutes until glossy and caramelized. Remove from heat and set aside to top roasted onions just before serving.