Onion Bomb
Onion Bomb
Ingredients
For the Onion Bombs
- 4 large white onions
- 4 tablespoons unsalted butter, cut into 1-tablespoon cubes
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 tablespoon Cajun seasoning
- 1 tablespoon paprika
For the Paprika Butter Sauce
- 1/2 cup unsalted butter
- 3 tablespoons paprika
For Garnish
- 1 tablespoon dried parsley, or dried chives
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Prepare the onions: Trim off the top and bottom of each large white onion. Peel away the dry outer layers. Using a small paring knife or a melon baller, carefully remove a core from the center of each onion, creating a cavity large enough to hold a cube of butter.
⏱️ 10 min
- 3
Fill and season the onions: Place one 1-tablespoon cube of unsalted butter into the cavity of each onion. Drizzle each butter-filled onion with olive oil. Generously season each onion with salt, Cajun seasoning, and paprika, ensuring all sides are thoroughly coated.
⏱️ 5 min
- 4
Wrap and bake: Individually wrap each seasoned onion tightly in aluminum foil. Place the foil-wrapped onions in a baking dish.
⏱️ 5 min
- 5
Bake in the preheated oven for 60 minutes, or until the onions are very tender when pierced with a fork.
⏱️ 60 min•🌡️ 375
- 6
While the onions are baking, prepare the paprika butter sauce: In a small saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Add 3 tablespoons of paprika to the melted butter. Stir continuously until the butter is fully melted and combined with the paprika, forming a rich, reddish-brown sauce. Remove from heat and set aside.
⏱️ 10 min
- 7
Once baked, carefully remove the onions from the oven. Unwrap each onion from its foil and arrange them in a serving dish.
⏱️ 5 min
- 8
Generously pour the prepared paprika butter sauce over each 'onion bomb'. Garnish with dried parsley or dried chives before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Onion Bomb
For the Onion Bombs
- 4 large white onions
- 4 tablespoons unsalted butter, cut into 1-tablespoon cubes
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 tablespoon Cajun seasoning
- 1 tablespoon paprika
For the Paprika Butter Sauce
- 1/2 cup unsalted butter
- 3 tablespoons paprika
For Garnish
- 1 tablespoon dried parsley, or dried chives
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Prepare the onions: Trim off the top and bottom of each large white onion. Peel away the dry outer layers. Using a small paring knife or a melon baller, carefully remove a core from the center of each onion, creating a cavity large enough to hold a cube of butter.
⏱️ 10 min - 3
Fill and season the onions: Place one 1-tablespoon cube of unsalted butter into the cavity of each onion. Drizzle each butter-filled onion with olive oil. Generously season each onion with salt, Cajun seasoning, and paprika, ensuring all sides are thoroughly coated.
⏱️ 5 min - 4
Wrap and bake: Individually wrap each seasoned onion tightly in aluminum foil. Place the foil-wrapped onions in a baking dish.
⏱️ 5 min - 5
Bake in the preheated oven for 60 minutes, or until the onions are very tender when pierced with a fork.
⏱️ 60 min•🌡️ 375 - 6
While the onions are baking, prepare the paprika butter sauce: In a small saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Add 3 tablespoons of paprika to the melted butter. Stir continuously until the butter is fully melted and combined with the paprika, forming a rich, reddish-brown sauce. Remove from heat and set aside.
⏱️ 10 min - 7
Once baked, carefully remove the onions from the oven. Unwrap each onion from its foil and arrange them in a serving dish.
⏱️ 5 min - 8
Generously pour the prepared paprika butter sauce over each 'onion bomb'. Garnish with dried parsley or dried chives before serving immediately.
⏱️ 5 min