Baked Onions - why don't I make these more often?

May 2, 2011
Baked Onions are such a lovely simple side ~ so tasty & easy to make, you'll wonder why you don't make them more often!

Baked Onions Image ~ so tasty & easy to make.

I'm not back in the kitchen yet - still recovering from surgery two weeks ago now.  Yesterday I hulled some strawberries ... and that was about the extent of cooking my body could handle.

But I'll be back soon!

Until then, I have a few things I prepared prior to surgery that I just hadn't had time to write about.  So, this is a great time to catch up on posting about those things.

First up - baked onions.

So tasty & easy to make, you'll wonder why you don't make them more often! 

My husband absolutely loves onions - ANY way.  Alone, in things, cooked, raw ... you name it.  He'll even pull one out of the ground in the garden, wipe it off, and bite right into it like an apple.

Me? ... love them cooked.  Raw ... not so much.

So, we both love this very simple side of baked onions.  In fact, we love them so much I don't know why I don't make them more often.  Especially since they're so easy.

To make these baked onions, start by peeling some onions and cutting an 'x' in the top of each one, maybe about 1/2" to 1" deep.

How to Make Baked Onions Image

Then place each one on a square of aluminum foil, drizzle with olive oil, and season pretty generouslyj with sea salt and freshly ground black pepper.

Wrap them up in their little individual foil packets, and pop them in the oven.  That's it!

Don't they look cute all wrapped up like a present?

How to Make Foil-Wrapped Baked Onions Image

On a side note - this last time I made these, I experimented with three other "drizzles" and put those to the test against the basic olive oil drizzle.

I tried an onion drizzled with honey, one with balsamic vinegar, and one with Marsala wine.

I had high hopes that I would discover some new and wonderful combination, but ... the simple old olive oil was definitely the best.  

I had high hopes that I would discover some new and wonderful combination, but ... the simple old olive oil was definitely the best.  But, you never know until you try!

 Truly, sometimes simple is best.  And if you're like us, this tasty simple side will leave you wondering why you don't make them more often.

Thank you for stopping by The Kitchen is My Playground.  We'd love to have you back soon!

Baked Onions
Source:  Mark's Grandmother (Nanny)
(Printable recipe)
  • Medium-sized yellow or Vidalia onions
  • Extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  1. Peel onions; cut a 1/2" to 1"-deep 'x' in the top of each. Place each onion on a square of aluminum foil.
  2. Drizzle each onion with extra-virgin olive oil and then sprinkle with sea salt and freshly ground black pepper. Wrap foil up and around onions, sealing at the top.
  3. Bake at 350 degrees for about an hour, or until tender. (Note - If you're baking something else at a different temperature, it's totally fine to bake the onions along with that. Just bake until onions are tender.)

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This post is linked with Weekend Potluck.


  1. I make these on my Weber charcoal grill. Instead of olive oil, I put a small square of butter on top of the cross cut in the onion. Sometimes I use garlic salt instead of regular or sea salt.

  2. Delicious. Thank you for the recipe! This has become one of my favorite side dishes.

  3. Add a bullion cube. I use chicken. It adds great flavor!

  4. I love baked onions. I tried one a while back that is really good. One medium onion. Core it about 3/4 of the way through. Pack with brown sugar. Top with a pat of butter. Wrap in foil and bake. Really tasty.

  5. I grill my Vidalia whole onions with a tsp of beef bouillon powder and a pat of butter.

  6. I cut Vidalia onions like this but put beef bouillon cube in center X and top with butter. Place in corningware dish and microwave on high for about 8-10 minutes depending on size of onions.


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