Butter-Roasted Onion Cups with Herby Pan Juices

🧅 Butter-Roasted Onion Cups with Herby Pan Juices These roasted onion cups are simple, glossy and surprisingly special: the onion halves turn sweet and spoon-tender while the butter, herbs, lemon and pepper collect underneath as a warm tray sauce. Serve them beside roast chicken, sausages, steak, lentils, baked potatoes or just crusty bread for dipping. 🍞✨ Yield: 4 servings Time: about 1 hour Ingredients - 4 large yellow onions, about 800 g total - 3 tbsp unsalted butter - 1 tbsp olive oil - 1 tsp Dijon mustard - 1 tsp honey - 2 tsp fresh thyme leaves, plus a few sprigs if you have them - 2 tbsp chopped parsley - 1 tsp finely grated lemon zest - 1 tbsp lemon juice, plus more to taste - 1/2 tsp fine salt, plus flaky salt to finish - 1/2 tsp freshly ground black pepper - 3 tbsp hot water or light stock, only if the tray looks dry Method 1. Heat the oven to 200C / 400F. Trim the onion tops, keep the root ends barely intact, then halve each onion through the root. Peel away the papery skins and set the onion halves cut-side up in a snug roasting dish. 2. Melt the butter with the olive oil, Dijon, honey, thyme leaves, lemon zest, fine salt and black pepper. Spoon the mixture slowly over the onion cut faces, letting it run between the layers. Add thyme sprigs to the dish if using. 3. Cover the dish loosely with foil and roast for 25 minutes. This first covered roast steams the onion layers so the centres become tender instead of drying out. 4. Remove the foil. Spoon the buttery pan juices back over every onion half. Roast uncovered for another 20-25 minutes, basting once or twice, until the tops are deeply golden, the edges are caramelised and a knife slides into the centre without resistance. Add a splash of hot water or stock if the pan juices reduce too quickly. 5. Stir the lemon juice and chopped parsley into the hot tray juices. Taste and add a little more lemon or pepper if it needs brightness. Spoon the glossy sauce over the onions and finish with flaky salt. 🌿 Serving and storage - Serve warm as a roast-dinner side, with grilled meats, lentil bowls, baked potatoes or toasted bread. - For a richer plate, add a spoon of thick yogurt or creme fraiche beside the onions. - Leftovers keep for 3 days in the fridge. Reheat uncovered at 180C / 350F until hot, spooning the juices over before serving. Save this one for the next time you want a low-effort vegetable side that feels restaurant-level. 🥄 Tasteloom.club - easy recipes for everyday cravings