Oven Braised Onions with Ham
Transform humble ingredients into an elegant dish with this recipe for Oven Braised Onions with Ham. Perfectly caramelized yellow onions are seared to golden perfection before being slow-braised in a savory blend of chicken broth and dry white wine. Nestled among tender slices of ham and infused with the earthy aroma of fresh thyme, this dish is a harmony of comforting flavors. The whole cloves of garlic add depth, while a garnish of vibrant parsley brightens the presentation. With just 15 minutes of prep and a fragrant hour in the oven, this easy yet sophisticated recipe will impress at any dinner table. Ideal for weeknight dinners or as a stunning side dish for a special occasion!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 whole Large yellow onions
- 200 grams Ham slices
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 whole Garlic cloves
- 1 cup Low-sodium chicken broth
- 0.5 cup Dry white wine
- 3 whole Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions, then cut them in half lengthwise, leaving the root intact to keep the layers together.
In a large oven-safe skillet, heat the olive oil and butter over medium heat until melted.
Place the onion halves cut side down in the skillet. Sear them for 4-5 minutes or until the cut sides turn golden and slightly caramelized. Remove the onions and set aside.
Add the garlic cloves (whole, peeled) to the skillet. Stir and sauté them for about 1 minute until fragrant.
Deglaze the skillet by pouring in the white wine. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.
Pour in the chicken broth, then stir in the salt and black pepper.
Return the onions to the skillet, cut side up. Nestle the ham slices around the onions in the broth.
Add the thyme sprigs to the skillet, distributing them evenly.
Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven.
Bake for 45 minutes, then remove the cover and bake for an additional 15 minutes to allow the broth to reduce slightly.
Remove the skillet from the oven. Carefully discard the thyme sprigs.
Plate the onions and ham, spooning some of the pan juices over the top.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.0 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 399 mg | 8% | |
*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.
