none of the butter and juices can escape. That sealed packet is the whole trick — it’s what steams the onion soft while the broth collects inside instead of running out onto the tray. Set the packets on the baking dish.
Step 5 — Bake
Bake for 60 minutes, until the onions are completely tender — a knife should slide in with no resistance. Larger onions may want an extra 10–15 minutes, so test rather than watch the clock. Open the foil carefully; there’s a lot of hot steam trapped inside.
Step 6 — Serve
Move each onion to a plate and spoon the buttery broth from inside the foil back over the top — that liquid is the best part, don’t waste a drop. Finish with parsley or chives if you like, and serve hot.
Tips for the Best Baked Onions
Vidalias are the gold standard, but any sweet onion works. Steer clear of sharp yellow or red onions — they stay pungent instead of turning sweet.
Vegetable bouillon makes the whole thing vegetarian with no other change.
Add grated Parmesan for the last few minutes of baking for a richer, savory top.
Fresh thyme or rosemary tucked in with the butter pairs
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