epicurious4.7
Tomato-Roasted Onions With So Much Paprika
Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.
👥 4 Servings⏱️ Prep & Cook: 1h👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 375°. Mix 6 garlic cloves, coarsely chopped, ¼ cup double-concentrated tomato paste, ¼ cup extra-virgin olive oil, 3 Tbsp. paprika, 1 Tbsp. vegetable or beef bouillon paste, 2 tsp. apple cider vinegar, 2 tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ cup water in a small bowl to combine; set garlic mixture aside.
. paprika (preferably Burlap & Barrel Noble Sweet)3 Tbsp. (or more) vegetable oil2 Tbsp. vegetable or beef bouillon paste (such as Better Than Boullion)1 Tbsp. apple cider vinegar2 tsp. sugar2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
2
Heat 2 Tbsp. vegetable oil in a medium cast-iron skillet over medium-high. Working in batches if needed and adding up to 1 Tbsp. more vegetable oil to pan if it looks dry at any point, arrange 2 lb. mixed onions (about 6 small), roots trimmed with ends left intact, peeled, quartered through root ends, cut side down, in pan with tongs (be careful and stand back; the oil will spatter) and season lightly with salt. Cook until charred underneath, about ⏱️ 5 minutes. If working in batches, transfer onions to a plate as you go (be gentle here; you want them to hold their shape).
. (or more) vegetable oil2 Tbsp. mixed onions (about 6 small), roots trimmed with ends left intact, peeled, quartered through root ends2 lb
3
Return all onions to pan if you cooked them in batches and arrange so cut sides are facing up. Add reserved garlic mixture and shake pan gently to settle sauce. Bake in oven until onions are very tender and oil begins to separate from tomato paste, 30–⏱️ 40 minutes. Scatter dill sprigs and parsley leaves with tender stems over onions to serve.
Dill sprigs and parsley leaves with tender stems (for serving)
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