Melting potatoes, also known as fondant potatoes or pommes de terre fondantes, rank highly among my favorite potato dishes. As a dedicated enthusiast of all things allium, I was thrilled to discover that a similar cooking technique could be applied to onions, prompting me to give it a try.
The term “melting” in this context refers to onions that are slow-cooked until they become exceptionally tender, offering a subtle sweet-savory taste. I came across several recipes that suggested using a muffin pan to roast the sliced onions. However, cleaning each muffin cup seemed cumbersome, so I explored whether similar results could be achieved using a simple baking sheet.
The Technique for Melting Onions
This baking sheet method involves three primary steps. Initially, you roast the seasoned onion slices until they turn golden brown on the bottom. Next, you add a blend of broth and balsamic vinegar to the pan, taking care to keep the liquid level below the midpoint of the onions, and continue roasting. Finally, after about half the liquid has evaporated, you carefully flip the onions to brown the other side.
Tips for Flipping Onions
The trickiest part of this recipe might be flipping the onions without breaking them. The best tool for this task is a small offset spatula: gently slide it under the onions with one hand while stabilizing the onion with a butter knife on the other side. If you don’t have an offset spatula, a butter knife works too. Regardless of whether the onions remain perfectly stacked, they will still taste wonderful!
Complementary Roasted Sides
- Crispy Parmesan Broccoli
- Roasted Brussels Sprouts
- Garlic Roasted Potatoes
- Honey Roasted Carrots With Dates and Hazelnuts
- Roasted Winter Squash With Cilantro Chimichurri
Melting Onions
Ingredients
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3 to 4 small to medium yellow onions (about 1 1/2 pounds)
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3 tablespoons extra virgin olive oil
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3/4 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 cup vegetable, chicken, or beef broth
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1 tablespoon balsamic vinegar
Method
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Preheat the oven to 425°F.
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Prepare the onions:
Trim the onion ends, then peel and discard the onion skins. Cut the onions through their “equator” into 1/2-inch-thick rings, keeping all the layers intact.
Pour the oil into a rimmed half-sheet pan and place the onions on top. Flip each onion using a thin spatula and rub it in the oil so both cut sides get coated, careful to keep the slices intact. Sprinkle the top-facing side with thyme, salt, and pepper, then flip with a spatula and season the other side. Space the onions evenly apart on the pan.
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Roast, part 1:
Roast until the onions are nicely browned on the bottom, about 20 minutes.
Combine the broth and balsamic vinegar in a measuring cup, then pour the liquid into the sheet pan, making sure it doesn’t reach higher than halfway up the onions (you don’t want them swimming in the broth!).
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Roast, part 2:
Continue roasting until about half of the liquid has evaporated, about 15 minutes.
Remove the pan from the oven. Using a small offset spatula (or a butter knife), gently flip the onions, making an effort to keep the onions together. Return the pan to the oven, rotating it 90 degrees, and continue roasting until all liquid has evaporated, about 10 minutes more.
Simple Tip!
If your pan is a bit warped, the liquid will pool unevenly in the pan and can evaporate faster in some parts than others, burning onto the pan. It won’t hurt the onions but can cause a bit of smoke at the end of baking. The best way to counter this is to rotate the pan 90 degrees every 10 to 15 minutes after adding the liquid.
Transfer to a serving platter and serve hot. Store leftover melting onions in an airtight container in the fridge and eat within 2 days.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
