Despite the name, there's no actual boiling involved. It's a low and slow roast that turns a humble onion into something rich, savory, and surprisingly addictive.
WHY YOU'LL LOVE THIS RECIPE
Low and slow roasting completely transforms a basic sharp onion into something sweet and tender.
INGREDIENTS
Here is everything you need: Onions, Butter, Paprika, Cajun seasoning, Dried parsley, Dried oregano, Cayenne, Garlic powder, Salt, Fresh parsley
Slice off the ends of each onion and peel away the outer layer of skin. Core out the top of each onion, creating a small well.
STEP 1: PREP THE ONIONS
Place about ½ tablespoon of the 3 tablespoons of butter directly into the cored well of each onion.
STEP 2: ADD THE FIRST LAYER OF BUTTER
In a small bowl, melt the remaining butter. Mix in the paprika, Cajun seasoning, dried parsley, dried oregano, cayenne, garlic powder, and salt until fully combined.
STEP 3: MAKE THE SEASONED BUTTER
Pour the seasoned butter mixture generously over the top of each onion, letting it pool into the cored well and run down over the layers.
STEP 4: POUR OVER THE ONIONS
Cover the dutch oven or pan tightly with its lid and roast at 375°F for 1½ to 2 hours.The onions are done when they're completely tender.
STEP 5: ROAST LOW AND SLOW
Remove the onions from the oven and top with freshly chopped parsley before serving. Serve warm.
STEP 6: GARNISH AND SERVE
STORAGE TIPS
Store leftover roasted onions in an airtight container in the refrigerator for up to 4 days. Spoon any remaining butter over the top before reheating to help restore moisture and flavor.
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