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Dip and spread

Roasted Whole Red Onions with Anchovy Butter

Try doubling the butter mixture, as you’ll want to slather this savory spread on everything.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
159 calories per serving


> 4 medium red onions
> 2 tbsp butter, room temperature
> 2 tbsp olive oil
> 3 anchovy fillets in olive oil
> 1 clove garlic
> ¼ cup chopped parsley


Preheat oven to 400°F. Line a quarter sheet tray with tin foil and cut 4 more large rectangles of foil. Cut the unpeeled onions in a cross shape, leaving just the end intact, so the onions stay together. Repeat until the slits form an asterisk shape. Season onions with salt (in moderation) and pepper. Wrap each onion in tin foil and set on the sheet tray. Cook for 25 min.
While onions cook, make the butter mixture. Combine remaining ingredients in the bowl of a food processor and whiz until mixture is fully combined. Scrape into a small bowl and refrigerate, covered, while onions cook.
Remove onions from oven and use tongs to carefully open up the foil packets. Spoon anchovy butter into the center of the onions and serve.

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