Baked Onions

4 Reviews
ADD YOUR REVIEW
Photo: Beth Dreiling Hontzas; Styling: Kristi Michele Crowe
Prep Time
25 Mins
Cook Time
3 Mins
Stand Time
5 Mins
Bake Time
50 Mins
Yield
Makes 4 to 6 servings
By Ellen Miller Crow, Texarkana, Texas
January 2009
RECIPE BY Southern Living

Ingredients

  • 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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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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Ratings & Reviews

LauraJene's Review

usewgirl
April 21, 2012
These onions were absolutely delicous! My company just raved about them. I will make these onions again and again.

aggiegirl96's Review

garydavis
August 10, 2009
This recipe was just not that great for us. We rated it at a 6 out of 10. It smelled better than it tasted for us. There are way to many other recipes out there to do this one again in our opinion.

garydavis's Review

LauraJene
January 26, 2009
Tried this tonight and and we all loved it. We had some friends over and they wanted the recipe. I served them with a stuffed tenderloin and mushroom sauce. This would be a good side dish for special occasions or just for a treat on a week night. I did cook them about 15 minutes longer than listed.

usewgirl's Review

aggiegirl96
January 24, 2009
This dish was way too sweet for my taste. I will definitely make it again, but next time using only 2 tbsp. of brown sugar instead of the recommended 5. I also substituted thinly sliced white onions for the pearl onions, which worked fine. It smells divine while baking!