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+ servings

Roasted Spanish Onions in White Wine, Spices & Herbs

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F for exactly 45 minutes

  5. 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!

Recipe Notes

Get the MAGIC SAFFRON I used to make this recipe.