Honey Roasted Vidalia Onions
Experience the perfect balance of sweet and savory with these Honey Roasted Vidalia Onions, a show-stopping side dish that’s as simple as it is stunning. Featuring the naturally mild and sweet flavor of Vidalia onions, this recipe elevates them with a luscious glaze made from honey, melted butter, and olive oil, infused with fragrant fresh thyme. Slow-roasted to golden caramelized perfection, these onions open like delicate flowers to create a visually striking presentation. A hint of balsamic vinegar adds optional tangy depth, making this dish a versatile accompaniment to roasted meats, grilled vegetables, or even a hearty grain bowl. Ready in just an hour, it’s the ultimate way to transform simple pantry staples into a gourmet delight. Perfect for both weeknight dinners and holiday feasts, these honey roasted onions are sure to impress!
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Recipe Information
Ingredients
- 4 whole Vidalia onions
- 3 tablespoons Honey
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Balsamic vinegar (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the Vidalia onions, trimming the root end slightly to allow them to sit flat, but do not remove the root entirely to help hold the onion together.
Cut each onion into quarters without cutting all the way through, so the onion opens like a flower.
Place the onions into a baking dish, cut-side up, leaving some space between them.
In a small saucepan, combine the honey, unsalted butter, and olive oil. Heat gently over low heat until the butter is melted and the mixture is smooth. Remove from heat.
Brush the honey-butter mixture generously over each onion, ensuring it gets into the layers. Reserve a small amount for later basting.
Sprinkle the onions with fresh thyme leaves, salt, and black pepper.
Cover the baking dish with aluminum foil and place in the preheated oven. Roast for 30 minutes.
Remove the foil, baste the onions with the remaining honey-butter mixture, and roast uncovered for an additional 20 minutes, or until the onions are caramelized and tender.
If desired, drizzle the onions with balsamic vinegar during the last 5 minutes of roasting for a tangy, sweet finish.
Serve warm as a side dish, garnished with additional thyme, if desired.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 92.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
