We have never considered onions as an entrée—side dish, absolutely; condiment, of course; salad addition, naturally. But onions can be a startling delight when they’re served as the main event. Here, a hot sear produces a glorious collection of complex flavors, and the gentle roast that follows renders the collection of onions fully spoonable, soft like butter on a hot day.
If you’re looking for proof that onions can be more than just background players, this is it. Sweet paprika balances the richness of the dish, lending its vibrant red hue and a fruity, mild heat. To better appreciate every nuance of the onions, serve this simply—a side of buttered egg noodles or rice will do nicely.
But we went whole hog and paired the onions with a reverse-seared NY strip steak and a side salad. The recipe calls for a mix of six small onions, we bought three large. Therefore our wedges were much bigger than they would have been with small onions. Luckily they all fit in a large cast-iron skillet, so we didn’t need to brown them in two batches. However, we did need to brown them almost 50% longer.
Next time, we will cover the skillet for the first 30 minutes in the oven, then remove the cover, cooking until the onions are tender all the way through.
Tomato-Roasted Onions with Paprika
Ingredients
- 6 garlic cloves, coarsely chopped
- ¼ cup double-concentrated tomato paste
- ¼ cup extra-virgin olive oil
- 3 Tbsp. paprika
- 1 Tbsp. vegetable or beef bouillon paste
- 2 tsp. apple cider vinegar
- 2 tsp. sugar
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
- 2 Tbsp. (or more) vegetable oil
- 2 lb. mixed onions (about 6 small), roots trimmed with ends left intact, peeled, quartered through root ends
- Dill sprigs and parsley leaves with tender stems (for serving)
Directions
- Place a rack in middle of oven; preheat to 375°. Mix 6 garlic cloves, coarsely chopped, ¼ cup double-concentrated tomato paste, ¼ cup extra-virgin olive oil, 3 Tbsp. paprika, 1 Tbsp. vegetable or beef bouillon paste, 2 tsp. apple cider vinegar, 2 tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ cup water in a small bowl to combine; set garlic mixture aside.
- Heat 2 Tbsp. vegetable oil in a medium cast-iron skillet over medium-high. Working in batches if needed and adding up to 1 Tbsp. more vegetable oil to pan if it looks dry at any point, arrange 2 lb. mixed onions (about 6 small), roots trimmed with ends left intact, peeled, quartered through root ends, cut side down, in pan with tongs (be careful and stand back; the oil will spatter) and season lightly with salt. Cook until charred underneath, about 5 minutes; repeat for the other cut side of each wedge. If working in batches, transfer onions to a plate as you go (be gentle here; you want them to hold their shape).
- Return all onions to pan if you cooked them in batches and arrange so cut sides are facing up. Add reserved garlic mixture and shake pan gently to settle sauce. Bake in oven until onions are very tender and oil begins to separate from tomato paste, 30–40 minutes. (Our large onion wedges took over an hour before they were completely softened the entire way through.)
- Scatter dill sprigs and parsley leaves with tender stems over onions to serve.
Recipe by Shilva Uskokovic for Bon Appétit
Accounting for Taste 