I Guarantee ‘Melting Onions’ Will Be the Surprise Hit of Thanksgiving Dinner
RECIPES

I Guarantee ‘Melting Onions’ Will Be the Surprise Hit of Thanksgiving Dinner

After melting the onions in olive oil and thyme, no more spicy bite remains—just savory-sweet rings of jammy onion.

Ready IN
1 hr 20 mins
Servings
5
Save
By Christine Gallary, TheKitchn.com
Updated:
While I enjoy vegetables cooked until they’re crisp-tender, I’m also a big fan of veggies that have been cooked until meltingly tender and soft (especially because that gives them time to absorb the other flavors). Melted cabbage has crispy, caramelized edges, and gets roasty and sweet, and potato rounds absorb butter and broth while they get browned on the outside. I’m not a huge fan of raw or undercooked onions, so the melting technique is my new favorite way to cook them.
These melting onions get coated in olive oil and thyme, then roast in a hot oven until browned. A mixture of broth and vinegar gets poured into the pan, and the onions absorb all this flavor as they finish cooking and get super tender and sweet. There’s no more spicy bite left—just savory-sweet rings of jammy onion that are reminiscent of French onion soup. To contrast it all and add a little crunch, each piece gets showered with crispy thyme-scented panko breadcrumbs. They’re great served with a grilled steak or pork chops, or you can even tuck the leftovers with roast beef into some bread for a tasty sandwich.

Why You’ll Love It

  • They’re so flavorful. Everyone will enjoy these tender, sweet, and savory onions—even those who aren’t fans of this allium.
  • Easy but fancy. The oven does all the hard work here. Plus, they’re pretty and impressive enough to serve as a side dish at a dinner party.

Key Ingredients in Melting Onions

  • Onions: Use yellow or sweet onions here, and choose small or medium onions, which will cook more quickly and evenly than larger ones.
  • Thyme: Fragrant thyme leaves are used on both the onions and in the topping.
  • Broth: Low-sodium chicken or vegetable broth can be used to both flavor the onions and help them cook until very tender.
  • Panko: Flaky panko breadcrumbs toast and turn into an easy crunchy topping.

Helpful Swaps

  • White wine or rice vinegar can be used in place of the apple cider vinegar.
  • Finely chopped fresh rosemary leaves can be used in place of the thyme. Use 1 1/2 teaspoons on the onions and 1/4 teaspoon in the topping.

Notes From Our Recipe Tester

This made my kitchen smell amazing. I always forget that onions are a vegetable, and this is a really delicious way to serve them. It’s simple but really flavorful, and I think it could even be served as a holiday side dish. I feel like you could compare them to French onion soup.—Patty Catalano
I Guarantee ‘Melting Onions’ Will Be the Surprise Hit of Thanksgiving Dinner
Christine Gallary, TheKitchn.com
Time
1 hr 20 mins
(Prep 20 minsCook 1 hr)
Servings
5
ingredients
For the Onions
  • 1 tablespoon fresh thyme leaves (8 sprigs)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds small or medium yellow or sweet onions (2 to 3)
  • 2 tablespoons olive oil
  • 3/4 cup low-sodium chicken or vegetable broth
  • 2 teaspoons apple cider vinegar
For the Breadcrumb Topping
  • 1 tablespoon olive oil or unsalted butter
  • 1/3 cup panko breadcrumbs
  • 1/2 teaspoon fresh thyme leaves (1 sprig)
  • 1/4 teaspoon kosher salt
Instructions
To Make the Onions
Heat the oven to 450 degrees F. Stir fresh thyme leaves, kosher salt, and black pepper together in a small bowl.
STEP 2
Prepare small or medium yellow onions: Trim about 1/4-inch from the top and bottom of each onion. Peel the onions. Halve or cut each onion into thirds so the rings stay intact (3/4- to 1-inch thick).
STEP 3
Place the onions on a 9-by-13-inch rimmed baking sheet (quarter sheet pan) or 9-by-13-inch metal baking pan (avoid glass, as it could shatter). Drizzle with olive oil, then use your hands to coat the onions all over with the oil. Season all over with thyme mixture. Arrange in a single layer (they can be touching).
STEP 4
Roast until the bottoms are just starting to brown, about 20 minutes. Meanwhile, stir low-sodium chicken broth and apple cider vinegar together in a liquid measuring cup or small bowl. (This is a good time to make the breadcrumb topping.)
To Make the Breadcrumb Topping
Heat olive oil in a small skillet over medium heat until shimmering. Add panko breadcrumbs, fresh thyme leaves, and kosher salt. Cook, stirring often, until golden-brown, 2 to 3 minutes. Remove the skillet from the heat.
To Finish and Serve
Carefully flip each onion round with a thin, flat spatula and roast until the second side is light golden brown, 10 to 15 minutes.
STEP 7
Pour in the broth mixture and roast until the onions are very tender, about 20 minutes more.
STEP 8
Transfer to a serving platter and drizzle any remaining liquid in the pan over the onions. Sprinkle with the breadcrumb topping.
Note
Leftovers can be refrigerated in an airtight container for up to 4 days.
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Christine Gallary, TheKitchn.com
Christine Gallary, TheKitchn.com
Author
Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected]. Copyright 2023 Apartment Therapy. Distributed by Tribune Content Agency, LLC.