Honey Baked Red Onions

Serving size:


    • 3
    • large onions, halved latitudinally, not from stem to stem (approximately 3lbs.)
    • 1⁄3 c
    • honey
    • 1⁄4 c
    • water
    • 3 T
    • butter, melted
    • 1 t
    • sweet hungarian paprika
    • 1 t
    • ground coriander
    • 1⁄2 t
    • salt
    • 1⁄8 t
    • cayenne pepper
45 minutes
Ready in
45 minutes


This stunning side dish is a show-stealer. Brilliantly golden concentric rings of onion add sparkle to any plate. Baking the onions sweetens and softens them nicely, as does the addition of honey. A recipe to try at least once.

Adapted from The National Honey Board www.honey.com


Preheat oven to 350º. In a shallow baking dish, place onion rounds, cut side down, in one layer. Sprinkle with ¼ c. water and cover with aluminum foil, sealing tightly. Bake 30 minutes or until tender. Combine remaining ingredients in a small bowl. Turn onions cut side up and spoon mixture over them. Bake uncovered for about 15 minutes, then baste thoroughly with any remaining mixture or juices in the pan. Return to oven, and continue baking another 15 minutes or until golden. Plate and serve hot.


This recipe can easily be translated into a dairy-free version by using margarine instead of butter. An especially nice accompaniment to steak or other red meat, pair with mixed greens or a large salad for a particularly vibrant color combination.


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