Easy Roasted Onion Cups (Muffin Tray)
This roasted onion cup recipe transforms humble onions into a surprisingly elegant and incredibly easy side dish. By simply halving onions and roasting them at a high temperature, their natural sugars slowly caramelize, resulting in a deeply sweet and savory flavor.
The beauty of this recipe lies in its minimal effort and maximum flavor payoff. Often requiring just a drizzle of olive oil, a sprinkle of salt and pepper, and perhaps a few simple herbs like thyme. The oven does most of the work in this recipe.
The natural moisture within the onions helps them steam and soften as they roast. This concentrates their sweetness and creates those desirable caramelized edges.
Served warm, these roasted onion cups are a versatile addition to any meal. Their subtle sweetness pairs wonderfully with roasted meats, poultry, or even vegetarian mains. Serves great with Lemon Garlic Parmesan Chicken Recipe!
Don’t forget to drizzle these onions with a little hot honey and freshly grated parmesan if you prefer! If you like this recipe, you will also love my Broccoli Cheddar Smashed Potato Cups or my Spicy Salmon Rice Muffins or this Baked Caramelized Onions + Chicken dish.
Thank you for stopping by Hungry Happens! If your create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Easy Roasted Onion Cups (Muffin Tray)
Equipment
Ingredients
- 6 small yellow onions, stemmed
- 1 tbs olive oil
- salt + pepper, to taste
- 2 oz butter, sliced into thin squares
- 1/4 cup grated parmesan cheese
- Italian herb blend
- garnish: drizzle of honey + flaky salt
Instructions
- Preheat oven to 425℉. Lightly oil your muffin tray slots (skip this step if you have a silicone muffin tray).
- Halve your onions through the center thick part (not the long way through the stems). Score the top of each onion half, halfway through. You don't want to score too deep or you will slice through the onion completely -see photo above.
- Place onion halves cut side up into the muffin slots. Brush with olive oil, season with salt and pepper and place a small pat of butter on top of each onion. Roast for 20 minutes, remove from oven and baste with juice on each slot of the onion to the top of the onions. Roast for another 20 minutes. Top with grated parmesan and Italian herb blend and return to the oven for another 15 minutes or until golden on top.
Notes
- Store leftovers in an airtight container in the fridge.
- Make these VEGAN but either skipping the parmesan, using Nutritional Yeast instead or using Vegan parmesan.
Nutrition
Hungry for more?
You mention to baste with juice after 20 minutes…what juice? Nothing listed in the ingredients.
Hi Richard, the juice released from the onion and the butter and oil at the bottom of the muffin slot.
Enjoy!
I had the same question. you might consider editing the recipe text to specify what you mean by juice.
Additionally, you use the word ‘slot’ in the recipe when specifying where in the onion to baste the ‘juice’, and again in your reply to Richard F. referring to the bottom of the muffin ‘slot’. To me, it is not intuitive what an onion ‘slot’ is. You might i stead consider using the word ‘layer(s)’. Similarly,I’m not sure I am familiar with a muffin ‘slot’ either. But I do understand what all muffin ‘cup’ is.
Ah, thank you. Cannot wait to try these as I absolutely love onions!