Baked Sweet Onions Recipe

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Balsamic Vinegar    Onion Appetizers    Onions    Side Dishes   


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Baked Sweet Onions are so simple to make and so mouth-watering good, plus these onions are low calorie!  This is one of those very simple and easy recipes that after each time I make it, I wonder why I do not do it more often!  Excellent side dish served with your steak dinner.


Baked Sweet Onions


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Baked Sweet Onions Recipes:

Baked Sweet Onions Recipe

Prep Time: 5 minutes

Cook Time: 2 hours

Yield: 4 servings


4 large sweet onions (Vidalia, Walla Walla, Imperial, or Maui), peeled*
Coarse salt and coarsely-ground pepper to taste
4 teaspoons butter
Good quality aged Balsamic Vinegar, optional

*  Some U.S. sweet and mild onion varieties (available in the spring/summer) have a similar sugar content (or sometimes even less sugar) than the storage varieties.  Naturally, we don't always taste that difference due to both water and sulfur content present in a raw onion; however, we can often taste those differences when onions are cooked!  

Look for sweet onions that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks.  (Ordinary storage onions are darker and have a thicker skin.)  When cut into, sweet onions should have a creamy white interior.  Avoid onions that have soft spots or surface bruises.



Preheat oven to 250 degrees F.  

Cut off a small portion (approximately 1/4-inch) off the bottom or root end of each onion.  This is to steady the onions in the baking dish.

Place whole onions into a baking dish with approximately one inch of water.  Bake, uncovered, approximately 2 hours or until onions are soft when you squeeze them.

Remove from oven and place onto a cutting board; pull back brown skins and cut them off at the roots.  Transfer onto a serving platter and season each with salt, pepper and 1 teaspoon butter.

For an extra-special taste sensation, drizzle the tops (or use a dropper) of each baked onion serving with balsamic vinegar.  So good!

Makes 4 servings.

Per Serving = 15 carbohydrate grams, 3.2 fat grams, 98 calories

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