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Whole Baked Onions

Adapted from a recipe by Paula Deen


  • Onions
  • Olive oil
  • Vegetable bullion cubes (use the kind with no added salt)
  • Freshly ground black pepper
  • Foil


Peel the onions and slice vertically into fourths, without cutting all the way through the root end. Gently separate the onion layers and rub with olive oil (I have a Misto sprayer and I just lightly spray a few layers).

Put a vegetable bouillon cube in the center of the onion, grind some black pepper inside, then reassemble and wrap tightly in a square of foil, like you would a baked potato.

Bake in a 375-degree oven for 45 minutes to an hour, until onions are soft.

Submitted by Lorraine Glazar, Tucson CSA