Southern grandmas have been making the same dish by a different name for years.
These “onion boils” are viral social media sensations, but Southern grandmas have been making the same dish by a different name for years. Whether you know them as baked onions or an onion boil, this side dish is a classic for a reason.
Mama’s Secret Is Out—This Old-Fashioned Onion Recipe Is Making A Comeback
We have to be honest—we were surprised to see onion boil videos making the rounds on social media as a “trending” recipe. We’ve always known this dish as a budget-friendly recipe mama would make when trying to make ends meet, or when she just craved something comforting and simple.
Sometimes called baked onions, the idea is very simple: You wrap a whole onion bulb in aluminum foil with some herbs and spices. Then, you let it bake until it’s tender all the way through to the core.
Don’t be fooled by the name. There’s nothing watery, limp, or lame about an onion boil. The final result is a super savory side dish—or a main if you slice it up and serve it over rice. The baked onions are very tender and juicy. The sauce it forms is supremely savory from Worcestershire and bouillon. We added some additional spices and dried parsley for a flavor bump to finish off this recipe.
Learn how to make an onion boil. Serve it alongside a great steak and tender green beans for a classic dinner.
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Ingredients
- 2 large (12 oz. each) Vidalia onions
- 2 tsp. jarred chicken stock base (such as Better Than Bouillon)
- 2 tsp. Worcestershire sauce
- 1/2 tsp. Creole seasoning (such as Tony Chachere’s or Zatarain’s)
- 1/2 tsp. smoked paprika
- 1/2 tsp. dried parsley
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 4 Tbsp. (2 oz.) unsalted butter
Directions
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Remove center of onions:
Preheat oven to 350°F. Trim 1/8- to 1/4-inch off top and bottom of onions, leaving root intact. Peel and discard onion skins. Using a melon baller or spoon, scoop out center of onion, leaving about a 1-inch border around edges and scooping about halfway down. Discard scooped out onion pieces or reserve for another use.
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Hannah Hufham; Food Stylist: Melissa Gray; Prop Stylist: Abby Armstrong -
Fill onions with stock base and Worcestershire:
Working with 1 onion at a time, place each onion on a large piece of aluminum foil; place on a large rimmed baking sheet. Place 1 teaspoon each of chicken stock base and Worcestershire sauce in bottom of each onion cavity; set aside.
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Hannah Hufham; Food Stylist: Melissa Gray; Prop Stylist: Abby Armstrong -
Add seasoning mixture:
Stir together Creole seasoning, smoked paprika, dried parsley, garlic powder, and pepper in a small bowl until combined. Sprinkle about 1/2 teaspoon of the seasoning mixture in each onion cavity. Place 2 tablespoons butter each in onion cavity.
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Hannah Hufham; Food Stylist: Melissa Gray; Prop Stylist: Abby Armstrong Divide remaining seasoning mixture between onion cavities (about 1/2 teaspoon each).
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Hannah Hufham; Food Stylist: Melissa Gray; Prop Stylist: Abby Armstrong -
Bake onions:
Wrap onions tightly with foil.
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Hannah Hufham; Food Stylist: Melissa Gray; Prop Stylist: Abby Armstrong Bake in preheated oven until onions are tender, about 1 hour. Carefully unwrap foil; serve warm.
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