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 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.
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What you’ll need
Noble Sweet Paprika
$10 At Burlap and Barrel
Vegetable Bouillon Paste
$13 $11 At Amazon
Cast Iron Skillet
$30 At Amazon
Tongs
$21 At Amazon
Stainless Steel Measuring Spoons
$11 At Amazon
Recipe information
Total Time
1 hour
Yield
4–6 servings
Ingredients
6
¼
¼
3
1
2
2
2
2
2
Preparation
Step 1
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.
Step 2
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. If working in batches, transfer onions to a plate as you go (be gentle here; you want them to hold their shape).
Step 3
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. Scatter dill sprigs and parsley leaves with tender stems over onions to serve.
How would you rate Tomato-Roasted Onions With So Much Paprika?
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Reviews (3)
Back to TopThis was divine! If you’re a fan of the fall apart caramelized cabbage dish then this is for you. The onions turn melt in your mouth sweet after a good long cook with just enough caramelization to not be overpowering. My only ingredient substitution was swapping miso for bullion as I had some on hand. Opted to cook in a Dutch oven 20 minutes lid on, 20 lid off to ensure they got really soft (no small onions at the store), and because I don’t like to put anything acidic into my cast iron for an extended period of time.
PawelyD
Chicago
2/25/2024
Love the combination of ingredients the stovetop to oven method. It was a little unclear to me of how to trim, cut, and cook the onions on stove top. After quartering the whole onion does one push it down to have more surface area than just bottom of onion touch the pan? A photo would have helpful. I did not use Better Thsn Bouillion. Went for a low sodium veggie cube instead. I needed 45 min.
Violet
Brooklyn, NY
2/26/2024