Onion Boil

This viral onion boil recipe transforms onions into buttery, melt-in-your-mouth perfection. Easy, bold, and unbelievably good!

📝 Ingredients

• 4 large sweet onions, preferably Vidalia, (about 8–10 ounces each)
• 4 tablespoons unsalted butter, (softened, divided)
• 2 tablespoons olive oil, (divided)
• 2 teaspoons Cajun seasoning
• 1 teaspoon Old Bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika or smoked paprika, ( for deeper flavor)
• 1/2 teaspoon kosher salt, (adjust if your Cajun seasoning is salty)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme, (optional but recommended for depth)
• 1 teaspoon fresh lemon juice, (optional but highly recommended)
• fresh parsley, (chopped)

👨‍🍳 Instructions

1. 1Prep the oven: Preheat your oven to 400°F (204ºC).
2. 2Prep the onions: Peel the onions (4) and trim just enough off the root end so they sit flat, keeping the base intact.Using a melon baller or paring knife, core out the top center of each onion about 1 inch deep, leaving at least ½ inch intact at the bottom so the onion holds together.
3. 3Score the tops: Lightly score the top of each onion in a crosshatch pattern, about 1 inch deep, to help the seasoning soak into the layers.
4. 4Make the seasoning paste: In a small bowl, mix 1 tablespoon of the olive oil with the Cajun seasoning (2 teaspoons), Old Bay (1 teaspoon), garlic powder (1 teaspoon), paprika (1 teaspoon), salt (1/2 teaspoon), black pepper (1/2 teaspoon), and thyme (1/2 teaspoon) until a thick, paste-like mixture forms.
5. 5Season and assemble: Place each onion on its own large piece of foil. Drizzle the remaining 1 tablespoon olive oil over the onions, letting it run into the cuts and down the sides.Push ½ tablespoon of butter into the center cavity of each onion (1 tablespoon total per onion), then spoon the seasoning paste into the center, letting it overflow down the sides.Use any remaining seasoning paste to lightly coat the outside of each onion, then top each onion with another ½ tablespoon of butter.
6. 6Wrap for baking: Wrap each onion tightly in foil, sealing well so the butter and seasoning stay inside. Place them on a baking sheet for easier handling.
7. 7Bake: Bake for 45 minutes fully sealed.
8. 8Finish roasting: Carefully open the tops of the foil packets to expose the onions, then return them to the oven and bake for an additional 15 minutes, or until the tops are lightly browned and the onions are very tender.
9. 9Finish and serve: Transfer the onions to a serving dish. Spoon the buttery Cajun sauce from the foil over the top of each onion, then finish with a small squeeze of lemon juice (1 teaspoon) and a sprinkle of parsley.Serve immediately.