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Baked until soft and golden, these roasted onions with fresh thyme and breadcrumbs make a side dish that’s healthy, economical and full of flavor.
This is a great way to use up lots of onions that you might have lurking in the pantry, and it’s super easy to whip up!
As some of you have noticed, I’ve been experimenting a lot with root vegetables. From this amazing collection of onion recipes to scrumptious pasta, pizza and salad, I think I’ve tested and enjoyed quite a few delicious recipes with onions lately. : )
And if you wonder what to do with a bunch of onions, today I’m sharing another easy recipe to turn the humble roots into a versatile vegan side dish.
You simply need onions, extra virgin olive oil, breadcrumbs, thyme, and seasoning.
The oven will do all the MAGIC making the onions soft, intensifying their natural flavour and making the edges golden and crispy. You’ll see how they will be completely transformed.
Roasted onions are versatile and full of flavor, you can add them to salads, sandwiches, focaccia, or toss them into a quick cream cheese pasta. Or you’ll be eating them straight off the tray! : )
List of the ingredients
- Onions (any color is fine)
- Extra virgin olive oil
- Fresh or dried thyme
- Salt & pepper
How to make roasted onions
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Remove the onion skin and their root end, then start from the top of the stem and cut each onion lengthwise into quarters.
- Put the wedges in a large bowl and toss them gently with olive oil until coated. This adds flavor and helps the breadcrumbs to stick to the onions.
- Place the onion wedges onto a rimmed baking sheet or a baking pan (to reduce clean up, line the tray with parchment paper).
- Season with salt, pepper, and drizzle again with a touch of olive oil. I use this extra virgin olive oil spray to evenly dispense just the amount needed.
- Sprinkle with breadcrumbs, scatter the thyme, and bake for about 40 minutes or until tender.
Ingredients for roasted onions
Onions: I love the magenta color of the red onions, however, white or yellow onions work totally fine, feel free to use them.
Herbs: I’ve used fresh thyme that pairs perfectly with onions and adds a subtle flavour when roasted. Alternatively, you can use convenient dried herbs like oregano or dried thyme.
Breadcrumbs: for a crispy bite and golden edges.
Extra virgin olive oil: drizzle with good extra virgin olive before and after baking, it’s a great and healthy flavor booster.
Salt & pepper: season with salt and pepper before baking.
Amp up the flavor!
Once the onions are roasted, toss them in salad bowl with a drizzle of extra virgin olive oil and more salt and pepper if needed. They will loose their crispy edges once they’re tossed with the olive oil, but they’re still delicious.
They also keep well in fridge and can be added to salads and sandwiches.
Are roasted onions good for you?
The onions are a flavor powerhouse, but they’re also packed with healthy benefits and potent anti-inflammatory properties. The list of their health benefits is impressive!
More recipes with onions?
If you love the healthy onions, I have quite a few recipes for you to try:
- Easy onion pizza
- Pasta with caramelized onions
- Winter salad
- Tomato onion salad
- Mediterranean bean salad
If you make this roasted onions, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
- 1 ½ lb (670 grams) onions, peeled and cut into quarters (any color)
- 2 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
- ¼ cup breadcrumbs
- a few sprigs of fresh thyme
- salt and pepper, to sprinkle
- Preheat the oven to 200°C/390°F (180°C fan) and line a baking tray with parchment paper.
- Peel and cut each onion into quarters, from the top to the bottom, and put them in a large bowl. Add the olive oil and toss gently with your hands (coating the onion with olive oil adds flavor and helps the breadcrumbs to stick to them).
- Place the onion wedges onto the baking tray, season generously with salt and pepper and sprinkle the breadcrumbs just over them. Add the thyme, both sprigs and leaves, and finish with an extra drizzle of oil (I use olive oil spray here, easy to distribute evenly).
- Roast them on the middle shelf for at least 40 minutes or until the onions are soft and golden.
- Serve them immediately or let them to rest a bit until warm, and serve with fresh chopped parsley if you wish.