These Foil Roasted Caramelized Onions are a great way to make caramelized onions without the fuss and problems of stirring them in a pan and hoping that they don’t burn. Simple and not much active time, get you a lovely little caramelized onion. Perfect!
And there’s so many things you can do with them! Blend them into a soup for a roasty flavor. Chop them up and add them to tacos, enchiladas, or a sandwich. Top a pizza with caramelized onions. They make a great addition to a side dish. Just steam or roast some veggies like broccoli, asparagus or carrots and throw in some foil roasted caramelized onions for a super simple but yummy side. Add some green or red peppers and you have the makings for fajitas. Oh, or top them with a fried egg for a yummy breakfast! They’re kind of like how I do my baked potatoes; and they’d be great in a baked potato too! The options are pretty much endless.
Roast these in the oven year-round, or on the grill when the weather cooperates.
- 1 large onion peeled
- 1/2 teaspoon olive oil or light tasting oil of your choice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 thyme sprig
- Preheat oven to 400 degrees F.
- Cut onion in half vertically, and drizzle each cut side with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place thyme sprig on 1 onion half; top with other half. Wrap in foil.
- Bake the wrapped onion at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions.
Adapted from Cooking Light