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Tomato-Roasted Onions With So Much Paprika



TomatoRoasted Onions With Paprika in a dutch oven placed on a yellow surface

Onions can be a startling delight when they’re served as the main event. Here, a hot sear produces a glorious collection of complex flavors, and the gentle roast that follows renders the onions fully spoonable, soft like butter on a hot day. If you’re looking for proof that onions can be more than just background players, this is it. Sweet paprika balances the richness of the dish, lending its vibrant red hue and a fruity, mild heat. To better appreciate every nuance of the onions, serve this simply—a side of buttered egg noodles or rice will do nicely.

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What you’ll need

Recipe information

  • Total Time

    1 hour

  • Yield

    4–6 servings


6 garlic cloves, coarsely chopped
¼ cup double-concentrated tomato paste
¼ cup extra-virgin olive oil
3 Tbsp. paprika (preferably Burlap & Barrel Noble Sweet)
1 Tbsp. vegetable or beef bouillon paste (such as Better Than Boullion)
2 tsp. apple cider vinegar
2 tsp. sugar
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
2 Tbsp. (or more) vegetable oil
2 lb. mixed onions (about 6 small), roots trimmed with ends left intact, peeled, quartered through root ends
Dill sprigs and parsley leaves with tender stems (for serving)


  1. Step 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.

    Step 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).

    Step 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.

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How would you rate Tomato-Roasted Onions With So Much Paprika?

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  • Rich and delicious. Small onions are the key, shallots especially. I added tomatoes, and next time I’d probably trade an onion or two for some veggies.

    • Anonymous

    • SLC, UT

    • 1/28/2024

  • Amazing! We didn’t modify. Made it several times as a side dish for roasted chicken. Deanna

    • Deanna S.

    • Doylestown, PA

    • 2/14/2024

  • Really interesting recipe, glad I tried it out! IMO: The more shallots the better. Caramelizing them brings out a natural sweetness that really balances out the paprika. (As opposed to yellow/white onions). Due to this, if you decide to throw in some extra veggies I would recommend adding more sugar to the dish to compensate for the sweetness missing from the shallots. Otherwise the paprika/saltiness can be a bit overwhelming I Added Carrots, Beans & Potatoes to make it a heartier meal, and served with rice. Next time I’ll probably stick to onions and serve over a hearty sourdough bread.

    • Maggie H.

    • Atlanta, Georgia

    • 3/22/2024

  • This recipe is AMAZINGLY delicious! Great with some jasmine rice or eggs or the vegan "Just Egg." A wonderful recipe to take to a Potluck!

    • Tammy Stanley

    • 3/10/2024

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