Ultimate 5-Ingredient Smoked Paprika Butter Onion Boil

Oh my gosh, you have to try this smoked paprika butter onion boil, it’s one of those ridiculously simple dishes that tastes like you spent hours in the kitchen! I stumbled upon this recipe when I needed a quick side dish for a last-minute dinner party, and now it’s my go-to when I want something flavorful without the fuss. The magic happens when sweet onions melt into that smoky paprika butter, it’s comfort food at its finest.

What I love most (besides how amazing my kitchen smells while it’s cooking) is how versatile this dish is. Serve it alongside grilled chicken, spoon it over mashed potatoes, or even enjoy it as a keto-friendly main with some cauliflower rice. My neighbor swears it’s even better the next day, though in our house, leftovers rarely last that long!

Why You’ll Love This Smoked Paprika Butter Onion Boil

This isn’t just another side dish – it’s a game-changer! Here’s why it’ll become your new kitchen staple:

• Crazy simple: Just 5 ingredients and 30 minutes from chopping to serving. Even my teenager can make this one!
• Flavor bomb: That smoked paprika works magic with the sweet onions – like a cozy campfire in your mouth (but way more delicious).
• Keto’s best friend: Swap regular butter for ghee, and you’ve got a perfect low-carb side that won’t kick you out of ketosis.
• Easy on calories: Use just 2 tbsp butter instead of 4, and it’s still outrageously tasty.
• Pantry hero: No fancy ingredients needed – everything’s probably in your kitchen right now.

Trust me, once that smoky-sweet aroma hits your kitchen, you’ll understand the hype.

Smoked Paprika Butter Onion Boil

A simple and flavorful dish featuring onions boiled in a rich smoked paprika butter sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 large onions peeled and sliced
• 4 tbsp butter
• 2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Equipment

• Large Pot
• wooden spoon

Method

 

1. Melt the butter in a large pot over medium heat.
2. Add the sliced onions and cook until they soften, about 5 minutes.
3. Stir in the smoked paprika, salt, and black pepper.
4. Pour in the water and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
6. Serve warm as a side dish.

Notes

For a keto version, use ghee instead of butter. To reduce calories, use less butter or a butter substitute.

Ingredients for Smoked Paprika Butter Onion Boil

Here’s everything you’ll need to make this flavor-packed dish, I promise it’s nothing fancy!

• 4 large onions, peeled and sliced (about 1/4-inch thick)
• 4 tbsp butter, the real deal, unsalted
• 2 tsp smoked paprika, this is the star, don’t skimp!
• 1 tsp salt, I use kosher, but any works
• 1/2 tsp black pepper, freshly cracked if you’ve got it
• 1 cup water, just plain ol’ water

Ingredient Notes & Substitutions

My grandma always said cooking should be flexible, so here’s how to tweak things:

• Keto? Swap butter for ghee, gives that same rich flavor without the dairy.
• Watching calories? Halve the butter or use a plant-based substitute (though the flavor changes slightly).
• Spice lovers: Add a pinch of cayenne with the paprika for heat.
• No smoked paprika? Regular works in a pinch, but you’ll lose that incredible depth, worth running to the store for!

Pro tip: Yellow onions work best here, they caramelize beautifully without getting too sweet.

Equipment You’ll Need

This recipe keeps it super simple, you only need two basic tools from your kitchen:

• Large pot, Big enough to hold all those onions with room to stir
• Wooden spoon, Perfect for gently scraping up all that flavorful fond

That’s it! No fancy gadgets required, just good old-fashioned cooking.

How to Make Smoked Paprika Butter Onion Boil

Okay, let’s get cooking! This smoked paprika butter onion boil comes together so easily, just follow these simple steps:

1. Melt the butter in your large pot over medium heat. You’ll know it’s ready when it starts to foam slightly and smells wonderfully nutty.
2. Add those sliced onions and give them a good stir to coat with butter. Cook them for about 5 minutes, stirring occasionally, until they just start to soften and turn translucent around the edges.
3. Now for the magic! Sprinkle in your smoked paprika, salt, and pepper. Stir constantly for about 30 seconds, this toasts the spices slightly and brings out their flavor without burning them.
4. Pour in the water and bring everything to a lively boil. You’ll hear the onions sizzling as the liquid hits the hot pan, that’s exactly what you want!
5. Reduce heat to low and let it simmer gently for 15 minutes. Stir every few minutes, you’ll see the liquid reduce and the onions become beautifully tender and infused with that smoky paprika flavor.

When done, the onions should be soft but still hold their shape, swimming in that incredible paprika-infused butter sauce. Oh, just wait until you taste this!

Tips for Perfect Smoked Paprika Butter Onion Boil

After making this dozens of times, here are my hard-earned secrets:

• Watch that paprika! It can burn in seconds if you’re not stirring constantly when adding it to the hot butter.
• Uniform onion slices mean even cooking. Too thin and they’ll disappear; too thick and they won’t soften properly.
• Salt to taste at the end, different onions have different sweetness levels, so you might need an extra pinch.
• Low and slow simmer is key, rushing with high heat makes tough onions and separates the butter.

Serving Suggestions for Smoked Paprika Butter Onion Boil

Oh, the possibilities with this smoky, buttery goodness! My favorite way? Piled high next to a juicy grilled steak, the onions soak up all those meaty juices. But honestly, it’s fantastic with just about anything:

• Meat lovers: Spoon over roasted chicken, pork chops, or even grilled sausages
• Vegetable fans: Mix into roasted Brussels sprouts or serve alongside baked sweet potatoes
• Carb cravings: Slather on crusty bread or stir into steaming rice, instant flavor upgrade!

Last night I even tossed some with pasta, no regrets! If you love creamy pasta dishes, check out this creamy garlic butter penne recipe.

Storage & Reheating Instructions

This smoked paprika butter onion boil keeps beautifully! Store leftovers in an airtight container in the fridge for 3-4 days, though I’ll be shocked if they last that long. To reheat, I prefer the stovetop with a splash of water to loosen the butter sauce. Microwave works too, just cover and heat in 30-second bursts, stirring between each. The onions soften more each time, but that just makes them extra delicious!

Smoked Paprika Butter Onion Boil Variations

Once you’ve mastered the basic recipe, try these fun twists to keep things interesting:

• Garlic lovers: Toss in 2 minced cloves when you add the onions, that extra punch takes it over the top!
• Herb garden special: Stir in a handful of fresh thyme or rosemary at the end for a fragrant note.
• Smoke show: Mix half smoked and half sweet paprika if the flavor’s too intense for some.
• Sweet & savory: Add 1 tbsp honey with the water for caramelized perfection.

My wildcard? A splash of balsamic vinegar at the end, the tang cuts through all that rich butter beautifully! For more smoky flavor ideas, you might enjoy this creamy smoky paprika pasta recipe.

Nutritional Information

Here’s the breakdown per serving (based on 4 servings with full butter):

• 150 calories, mostly from those good fats
• 11g fat (7g saturated), thank you, butter!
• 12g carbs, with 3g fiber from all those onions
• 2g protein, not the star here, but every bit counts

Remember, these numbers change if you tweak the butter amount or use substitutes, that’s the beauty of homemade cooking! Nutrition info is approximate and will vary based on specific ingredients used. For more simple recipes, visit recipesloop.com.

FAQs About Smoked Paprika Butter Onion Boil

Can I use sweet paprika instead of smoked?
You can, but you’ll miss that deep, woodsy flavor that makes this dish special. If you must substitute, try mixing 1 tsp sweet paprika with 1/2 tsp liquid smoke for a similar effect, though it’s worth tracking down real smoked paprika for the best results.

Is this recipe gluten-free?
Absolutely! The smoked paprika butter onion boil is naturally gluten-free, just double-check your smoked paprika brand if you’re highly sensitive, as some spice blends might contain fillers. All the basic ingredients (onions, butter, spices) are safe for gluten-free diets.

How can I make it spicier?
I love adding a pinch of cayenne pepper with the smoked paprika for heat. For serious spice lovers, try stirring in 1/2 tsp crushed red pepper flakes when you add the water, the simmering process infuses the heat beautifully throughout the dish.

Can I make this ahead for meal prep?
Yes! The flavors actually deepen overnight. Let it cool completely before storing in an airtight container. When reheating, add a splash of water to loosen the butter sauce, the onions might be softer, but they’ll taste even more delicious.

Share Your Smoked Paprika Butter Onion Boil Experience

I’d love to hear how your smoked paprika butter onion boil turned out! Did you add any fun twists? Did your family gobble it up like mine always does? Drop a comment below or tag me on social, I live for your kitchen success stories! If you are looking for more simple, flavorful recipes, feel free to browse our homepage.