Roasted & Braised Onions with Creamy Garlicky Chili Sauce
Roasted & Braised Onions with Creamy Garlicky Chili Sauce
Ingredients
For the Roasted & Braised Onions
- 6 onions, whole, peeled
- 1/4 cup olive oil, plus more as needed
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
- 1 1/2 cups vegetable stock, or chicken stock
For the Creamy Garlicky Chili Sauce
- 4 garlic, cloves, peeled
- 1 tablespoon Calabrian chili in oil, plus more to taste
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup heavy cream
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 2
Take the whole, peeled onions and score the bottom of each onion with a knife, making a shallow 'X' cut to help them cook evenly.
⏱️ 3 min
- 3
Place the scored onions into the cups of a standard 6-cup muffin tin.
⏱️ 1 min
- 4
Drizzle approximately 1/4 cup of olive oil generously over each onion, ensuring they are well coated. Season each onion with salt, black pepper, and fresh thyme.
⏱️ 3 min
- 5
Roast the seasoned onions in the preheated oven at 400°F for 30 minutes.
⏱️ 30 min•🌡️ 400
- 6
While the onions are roasting, prepare the creamy garlicky chili sauce. In a food processor, combine the peeled garlic cloves, Calabrian chili in oil, 2 tablespoons of olive oil, red wine vinegar, heavy cream, a pinch of salt, and a pinch of black pepper.
⏱️ 5 min
- 7
Blend all the sauce ingredients in the food processor until the mixture is smooth and creamy. Taste and adjust seasoning or add more Calabrian chili if desired.
⏱️ 2 min
- 8
After 30 minutes of roasting, carefully remove the muffin tin from the oven.
⏱️ 1 min
- 9
Pour 1/4 cup of vegetable or chicken stock into each cup of the muffin tin, around the base of each onion.
⏱️ 2 min
- 10
Cover the muffin tin tightly with aluminum foil.
⏱️ 1 min
- 11
Return the covered muffin tin to the oven and braise for an additional 30-40 minutes, or until the onions are fork-tender.
⏱️ 35 min•🌡️ 400
- 12
Once the onions are cooked and tender, remove the muffin tin from the oven. Carefully remove the foil.
⏱️ 1 min
- 13
Spoon the prepared creamy garlicky chili sauce generously over each roasted and braised onion.
⏱️ 2 min
- 14
Garnish the dish with fresh chopped parsley.
⏱️ 1 min
- 15
Serve the roasted and braised onions immediately as a delightful side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted & Braised Onions with Creamy Garlicky Chili Sauce
For the Roasted & Braised Onions
- 6 onions, whole, peeled
- 1/4 cup olive oil, plus more as needed
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
- 1 1/2 cups vegetable stock, or chicken stock
For the Creamy Garlicky Chili Sauce
- 4 garlic, cloves, peeled
- 1 tablespoon Calabrian chili in oil, plus more to taste
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup heavy cream
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 2
Take the whole, peeled onions and score the bottom of each onion with a knife, making a shallow 'X' cut to help them cook evenly.
⏱️ 3 min - 3
Place the scored onions into the cups of a standard 6-cup muffin tin.
⏱️ 1 min - 4
Drizzle approximately 1/4 cup of olive oil generously over each onion, ensuring they are well coated. Season each onion with salt, black pepper, and fresh thyme.
⏱️ 3 min - 5
Roast the seasoned onions in the preheated oven at 400°F for 30 minutes.
⏱️ 30 min•🌡️ 400 - 6
While the onions are roasting, prepare the creamy garlicky chili sauce. In a food processor, combine the peeled garlic cloves, Calabrian chili in oil, 2 tablespoons of olive oil, red wine vinegar, heavy cream, a pinch of salt, and a pinch of black pepper.
⏱️ 5 min - 7
Blend all the sauce ingredients in the food processor until the mixture is smooth and creamy. Taste and adjust seasoning or add more Calabrian chili if desired.
⏱️ 2 min - 8
After 30 minutes of roasting, carefully remove the muffin tin from the oven.
⏱️ 1 min - 9
Pour 1/4 cup of vegetable or chicken stock into each cup of the muffin tin, around the base of each onion.
⏱️ 2 min - 10
Cover the muffin tin tightly with aluminum foil.
⏱️ 1 min - 11
Return the covered muffin tin to the oven and braise for an additional 30-40 minutes, or until the onions are fork-tender.
⏱️ 35 min•🌡️ 400 - 12
Once the onions are cooked and tender, remove the muffin tin from the oven. Carefully remove the foil.
⏱️ 1 min - 13
Spoon the prepared creamy garlicky chili sauce generously over each roasted and braised onion.
⏱️ 2 min - 14
Garnish the dish with fresh chopped parsley.
⏱️ 1 min - 15
Serve the roasted and braised onions immediately as a delightful side dish.
⏱️ 1 min