If you are a lover of all things deeply savory and delicious (or dare I say it, savorlicious), look no further than here, my friend.This is actually a family recipe, hailing from East Georgia, that my uncle was kind enough to share with me. I’ve slightly tweaked to make vegetarian/vegan-friendly. It’s rich, flavorful and mouth-wateringly scrumptious.
For my onion skeptics out there, I know what you’re thinking: There is no way to make those smelly, funky things taste okay. I too used to be an onion-doubter. Like many vegetables that I didn’t give a fair chance throughout my years as a veggie-avoider, I overlooked onions because I wasn’t sure what to do with them beyond tossing a few into a salad or onto a burger. It was when I tried them for the first time in French onion soup that I discovered something: It wasn’t that I didn’t like onions, I just hadn’t been exposed to them in a preparation that caught my fancy. I started trying it with other veggies, like asparagus or squash, discovered there was a whole world of tasty vegetables out there if you’re just willing to give them a try with some different culinary twists. So never be afraid to try new things and test those taste bud limits.
This onion recipe is quick, simple and great on its own as a side dish. It stores and reheats well to enjoy the next day on its own or incorporated into wraps, omelets, your weekly meal prep or any other number of recipes.
Savorlicious Roasted Onions
- 6 Large yellow onions
- 6 Tbsp Earth Balance butter substitute (or regular butter, you unpasteurized daredevil, you)
- 6 Vegetable bullion cubes (beef bullion cubes will also work)
Peel the onions and cut off the inedible bottom stem. Then also cut off the top of the onion and carve out a small to medium-sized pocket in the onion for stuffing. Next, grab your stuff for stuffing and fill each onion with one tablespoon of Earth Balance and one bullion cube. Place onions in an oven-safe dish and pour a small amount of water into the bottom of the dish. Bake at 350° for 1 to 1-1/2 hours. These also do very well when wrapped in tin foil and tossed on the grill.
I like my onions a little crispy on top, so I will let them cook longer. If your onions are especially monstrous in size, you may also want them to cook a little longer (I let them go for two hours once with an especially large set of onions). My only disclaimer here would be that when I made this recipe to photograph, my dish turned out to be a bit small size of my onions (#preparationfail). So after I stuffed my onions, I cut them into quarters to better fit them into the pan and tossed a few extra bits of Earth Balance on the top before popping them into the oven.
All writing and images copyright © 2017 Rachel Elise Weems Woods