Saw this in Southern Living March 2026 issue here
3 Tbsp. unsalted butter, melted
1 tsp. Creole seasoning
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 large (12 oz. each) sweet onions, peeled and cut into 3/4-inch-thick rounds (Vidalia)
3/4 cup chicken stock
1 Tbsp. Worcestershire sauce
1 1/2 tsp. jarred chicken stock base (such as Better Than Bouillon)
Fresh thyme leaves
Preheat oven to 450°F. Whisk together butter, Creole seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Arrange onions in a single layer on a rimmed baking sheet, and brush with butter mixture.
Roast until lightly browned on both sides, about 30 minutes, flipping and brushing with drippings halfway through. Stir together stock, Worcestershire, and chicken stock base in a small bowl. Flip onions; pour stock mixture around onions on pan. Roast at 450°F until onions are very soft, about 15 minutes more. Transfer onions to a platter; drizzle with drippings. Garnish with thyme.
1 tsp. Creole seasoning
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 large (12 oz. each) sweet onions, peeled and cut into 3/4-inch-thick rounds (Vidalia)
3/4 cup chicken stock
1 Tbsp. Worcestershire sauce
1 1/2 tsp. jarred chicken stock base (such as Better Than Bouillon)
Fresh thyme leaves
Preheat oven to 450°F. Whisk together butter, Creole seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Arrange onions in a single layer on a rimmed baking sheet, and brush with butter mixture.
Roast until lightly browned on both sides, about 30 minutes, flipping and brushing with drippings halfway through. Stir together stock, Worcestershire, and chicken stock base in a small bowl. Flip onions; pour stock mixture around onions on pan. Roast at 450°F until onions are very soft, about 15 minutes more. Transfer onions to a platter; drizzle with drippings. Garnish with thyme.
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