Easy Roasted Onion Cups (Muffin Tray)
These roasted onion cups melt like butter in your mouth. They have a subtle sweetness after they've roasted in the oven. With a little butter, parmesan and a drizzle of honey, you can't go wrong!
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
You may also like this Baked Caramelized Onions + Chicken
- 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
Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.1mg