Roasted Onion Medley

Roasting brings out the natural sweetness of onions, and when combined with some fresh thyme, smoky bacon and maple syrup, they make a versatile, delicious side dish. Serve alongside roast beef or pork, ham, turkey or chicken.

Roasted Onion Medley

Roasted Onion Medley

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We've roasted a trio of onion varieties and tossed them with bacon, fresh thyme and a drizzle of maple syrup to make a delicious, sweet-savory side dish.


  • 4 strips thick-cut bacon, cut into 1/2-inch strips
  • 1 lb pearl onions, blanched, trimmed and peeled (see below)
  • 1 large red onion, sliced into 3/8-inch thick slices
  • 1 large sweet onion, sliced into 3/8-inch thick slices
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground black pepper to taste


  • Preheat the oven to 375°F, line a large baking sheet with aluminum foil and coat with nonstick spray.
  • Fry the bacon until moderately crisp. Drain on paper towels, reserving 1 tablespoon of the fat and set aside.
  • Place the pearl onions, red onions and sweet onions in a large bowl. Toss to combine. Drizzle with the reserved bacon fat and olive oil. Toss again to coat lightly and season with salt and pepper.
  • Scatter the onions as evenly as possible on the baking sheet and roast for 15 to 18 minutes, or until the onions are soft and beginning to brown.
  • Remove the onions from the oven and place in a bowl. Drizzle with the maple syrup and add the thyme leaves and bacon.
  • Combine well and place back on the baking sheet. Return to the oven for 2 to 3 minutes, then transfer to a serving bowl.

Tips for Making This Recipe

To peel pearl onions easily, immerse them in boiling water for 2 to 3 minutes, then plunge them into ice water for an additional 2 minutes.
Drain and cut off the root end of the onion and squeeze gently from the opposite end. The onion should slip out of its skin fairly easily.
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