Herb-Seasoned Roasted Red Onions

Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 4 medium red onions
  • 1⁄4 tsp. salt
  • 4 tsp. unsalted butter
  • 1⁄8 tsp. dried thyme
  • 1⁄8 tsp. dried parsley
  • 1⁄8 tsp. dried basil
  • 1⁄8 tsp. dried rosemary


  • Preheat oven to 400°.
  • Remove the first layer of skin from the onions. Use a knife to cut off the bottom of the core end of each onion to give it a flat base. Make 2 cross-shaped cuts in the top of each onion, cutting halfway down. Stand the onions up in a ovenproof baking pan treated with nonstick spray. Sprinkle the onions with the salt, trying to get some into each “gap.”
  • In a small bowl, mix the butter, thyme, parsley, basil, and rosemary. Divide the butter between the onions, placing it in the cross-cut slits of each onion. Bake for 30 to 35 minutes or until the onions are tender.