Low Sodium Savory Baked Onion
Elevate your side dish game with this flavorful and heart-healthy recipe for Low Sodium Savory Baked Onions. Perfectly caramelized in the oven, these large yellow onions are infused with a fragrant blend of fresh thyme, rosemary, garlic, and a touch of lemon juice for a burst of bright, herbaceous flavor. A splash of low sodium vegetable broth ensures tenderness and richness without the excess salt, making it ideal for those watching their sodium intake. Simple yet impressive, this dish pairs beautifully with roasted meats, hearty grains, or even stands alone as a vegetarian main course. Ready in just over an hour, this satisfying and wholesome recipe is proof that healthy eating can be deliciously indulgent!
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Recipe Information
Ingredients
- 4 large yellow onions
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 0.5 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- 0.5 cup low sodium vegetable broth
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Peel the onions and slice off a small part of the top and bottom so they can stand upright.
Using a paring knife, carefully carve out a small hollow at the top of each onion to make room for the seasonings.
In a small bowl, mix together olive oil, thyme leaves, rosemary, pepper, and minced garlic.
Drizzle the olive oil and herb mixture over each onion, letting it seep into the hollowed-out section at the top.
Sprinkle lemon juice evenly over all the onions.
Place the onions in a baking dish and pour the low sodium vegetable broth into the bottom of the dish.
Cover the dish with aluminum foil to keep the onions moist during baking.
Bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15 minutes or until the onions are fully softened and have a golden-brown hue.
Carefully remove the dish from the oven and let it cool slightly before serving. Enjoy as a side dish or as part of a main course.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 27.8 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1084 mg | 23% | |
*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.
