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Close-up overhead view of a fork lifting a tender layer from a butter-simmered whole yellow onion, golden seasoned butter broth pooling on a white plate, soft translucent layers visible on a white marble countertop in natural light.

Onion Boil

This onion boil turns simple whole yellow onions into something buttery, tender, and deeply savory. Each layer softens gently in seasoned butter broth and slices beautifully for serving.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large yellow onions peeled but left whole
  • 1 stick unsalted butter
  • 4 cups water
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice

Method
 

  1. Trim the rough root ends of each onion while keeping the core intact so the layers stay together.
  2. Peel away the outer papery skin and leave each onion whole.
  3. Place the peeled onions into a wide, heavy-bottomed pot, spacing them evenly without stacking.
  4. Add 4 cups of water to the pot along with the full stick of unsalted butter.
  5. Sprinkle in the Old Bay seasoning, garlic powder, smoked paprika, kosher salt, and black pepper.
  6. Bring the pot to a gentle boil over medium-high heat.
  7. Reduce the heat to medium-low once boiling and cover the pot loosely.
  8. Simmer for 35 to 45 minutes until the onions are fork-tender but still hold their shape.
  9. Add the lemon juice during the final 5 minutes of cooking.
  10. Use a slotted spoon to carefully remove the onions from the pot.
  11. Let the onions rest for 5 minutes before slicing.
  12. Cut into thick wedges and spoon seasoned butter broth over the top before serving warm.

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