Onion Boil
A whole onion steamed in butter and bold Cajun seasoning until meltingly tender — a viral side that punches well above its ingredient count.
Ingredients
- 2 largeyellow onions(peeled, root end intact)
- 3 tbspunsalted butter(divided, cut into pats)
- 2 tspCajun seasoning
- ½ tspgarlic powder
- ½ tspsmoked paprika
- ¼ tspblack pepper
- 1 pinchcayenne pepper(optional, for heat)
- ½ tspkosher salt
- 2 tspfresh parsley(chopped, for garnish)
Method
- 01
Preheat the oven to 400 °F (205 °C).
- 02
Slice about 0.5 inch off the top of each of the 2 large yellow onions. Keep the root end intact so the onion holds together during cooking.
- 03
Set each onion cut-side up on a sheet of heavy-duty aluminum foil large enough to wrap it completely.
- 04
Using a small spoon or your fingers, gently separate the top layers of each onion to open a pocket for the seasoning.
- 05
Mix together the 2 tsp Cajun seasoning, ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp black pepper, and ½ tsp kosher salt in a small bowl.
- 06
Spoon the seasoning blend evenly into the opened layers of each onion, pressing it down so it settles between the rings.
- 07
Add a pinch of cayenne pepper into each onion if using, distributing it among the layers.
- 08
Divide the 3 tbsp unsalted butter into pats and tuck them into the layers of each onion, spreading the butter across both onions.
- 09
Wrap each onion tightly in its foil, crimping the edges to seal so steam cannot escape.
- 10
Place the foil-wrapped onions directly on the oven rack or on a baking sheet and roast for 40–45 minutes, until the onions are completely tender when pierced through the foil with a skewer.
- 11
Carefully open the foil away from you — the steam is very hot. The butter and seasoning will have formed a glossy, fragrant sauce pooled at the base.
- 12
Transfer each onion to a bowl or plate, spoon any sauce from the foil over the top, and garnish with the 2 tsp fresh parsley before serving.
Adapted from public domain & community sources