These Roasted Spanish Onions in White Wine, Spices & Herbs could seriously be one of the BEST tasting dishes I have ever tasted. We´re talking an insane amount of flavor, effort-less to put together and done in under 1 hour. You can serve these roasted Spanish onions as a tapas appetizer or even as a side dish.
This dish is made with a beautiful blend of spices & herbs that really rock the palate. We´re talking parsley, thyme, rosemary and saffron. A combination of flavors that is out-of-this world good. Plus then you add in some white wine, extra virgin olive oil, lemon juice and garlic into the mix. Need I say more?
Seriously folk´s, insanely delicious! To make this dish I used a mix of dried parsley and fresh parsley, as well as dried thyme, fresh rosemary and some good-quality saffron threads. Make sure you don´t use imitation saffron here, as the saffron is what really adds a HUGE flavor to this dish.
TIPS & TRICKS to make this recipe: I used a brown onion, but you can you use any type of onion you like. I would just stay away from sweet onions. Make sure to cut your onion slices evenly, that way they all roast evenly. If white wine is not your thing, you can substitute it for white grape juice or veggie broth. Though the flavors won´t be the same, the dish will still be rocking good.
Watch the Video Below on How to Make Roasted Spanish Onions in White Wine, Spices & Herbs
Roasted Spanish Onions in White Wine, Spices & Herbs
- 1 large brown onion
- 1 cup white wine
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 2 cloves garlic
- 1/2 tsp saffron threads
- 1 tsp parsley flakes
- 1/2 tsp dried thyme
- 2 sprigs fresh rosemary
- pinch sea salt
- pinch freshly cracked black pepper
- handful freshly chopped parsley
Cut one large brown onion into rings that are a little over a 1/4 inch thick, place the slices of onion in a single layer on a casserole dish, set aside
Add 1 cup of white wine into a large bowl, also add in 2 tbsp of extra virgin olive oil, 1 tsp of fresh lemon juice, 2 cloves of garlic that have been thinly sliced, pinch in 1/2 tsp of saffron threads, 1 tsp of dried parsley flakes, 1/2 tsp of dried thyme and season with sea salt & freshly cracked black pepper, whisk together until well combined
Slowly pour in the wine mixture over the onions, making sure that the slices of garlic are swimming in the wine sauce and not on top of the onions, season the onions with sea salt & freshly cracked black pepper and add in 2 sprigs of fresh rosemary, again make sure the rosemary is in the white wine sauce and not on top of the onions
Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F for exactly 45 minutes
Once the onions are cooked gently transfer them to a dish, drizzle the remainder of the sauce and the garlics over the onions and sprinkle the dish with some freshly chopped parsley, enjoy!
Get the MAGIC SAFFRON I used to make this recipe.
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.