Honey Onions

Sweet Vidalia onions halved and baked cut-side up for an hour with honey, tomato juice, and paprika. That’s the whole recipe. The long, covered bake turns the onions silky soft and deeply caramelized, with the honey and tomato juice creating a glossy, savory-sweet glaze in the bottom of the dish.

Vidalias are the right choice here because of their natural sugar content. That sweetness intensifies as the water cooks off, and combined with the honey, the onions become almost jammy. Regular yellow onions will work but won’t have the same candy-like quality.

Keep the dish covered for the full hour. The trapped steam cooks the onions through evenly, and the liquid prevents the honey from burning on the bottom.

Kitchen Tips

• Cut the onions crosswise (through the equator) so each half sits flat and stable in the dish
• Check at 45 minutes. If the liquid has evaporated, add a splash of water so the glaze doesn’t burn
• The paprika adds a warm color and mild smokiness. Don’t skip it even though the amount seems small
• These are excellent served alongside roasted chicken, grilled pork, or as part of a vegetable spread

Variations

• Add a splash of balsamic vinegar to the glaze for a tangier finish
• Sprinkle fresh thyme or rosemary over the onions before baking
• Use red onions for a more striking presentation with a slightly sharper flavor