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Photo: Beth Dreiling Hontzas; Styling: Kristi Michele Crowe Photo by: Photo: Beth Dreiling Hontzas; Styling: Kristi Michele Crowe

Baked Onions

Southern Living JANUARY 2009

  • Yield: Makes 4 to 6 servings
  • Cook time: 3 Minutes
  • Prep time: 25 Minutes
  • Stand: 5 Minutes
  • Bake: 50 Minutes


  • 3 (10-oz.) bags Pearl onions
  • 1/4 cup butter
  • 1/3 cup dry white wine
  • 5 teaspoons light brown sugar
  • 3 garlic cloves, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


1. Preheat oven to 425°. Cook onions in boiling water to cover 3 minutes; drain. Rinse thoroughly under cold running water. Let stand 5 minutes.

2. Cut off root end of 1 onion. Using a towel, gently squeeze pointed end of onion toward root end, slipping outer peel off of onion. Discard outer peel. Repeat procedure with remaining onions.

3. Melt butter in a 12-inch ovenproof skillet in a 425° oven 5 minutes. Stir in onions.

4. Bake onions at 425° for 15 minutes. Stir together wine and next 4 ingredients. Stir wine mixture into onions, and bake 35 to 40 minutes or until caramelized. Stir onions to coat and loosen particles from bottom of skillet.


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Baked Onions Recipe