Oh my goodness, let me tell you about my latest kitchen obsession, this ridiculously simple yet insanely flavorful Ricotta Onion Boil! I stumbled upon this gem when I needed a quick side dish for dinner last week, and now I’m hooked. There’s something magical about how those sweet onions transform in the oven, soaking up all that rich butter and olive oil goodness.
What I love most? You can whip this up in about 30 minutes flat with just a handful of ingredients. And here’s the best part, it’s naturally keto-friendly and easily adjustable for low-calorie diets. My husband (who’s doing keto) and my calorie-counting sister both go crazy for it. Last Sunday, I made a batch for brunch, and let’s just say there weren’t any leftovers to speak of!
Why You’ll Love This Ricotta Onion Boil
Let me count the ways this dish will steal your heart (and probably become your new weeknight staple):
- Effortless elegance: Just 4 main ingredients and 10 minutes of prep, perfect when you’re short on time but want something impressive
- That caramelized magic: The slow roast brings out the onions’ natural sweetness, creating layers of flavor that’ll make your taste buds dance
- Dietary chameleon: Naturally gluten-free and easily tweaked for keto or low-calorie needs (I’ll show you how later!)
- Leftover superstar: Tastes even better the next day, if it lasts that long in your fridge!
Trust me, once you try it, you’ll understand why I make this at least twice a week now.
Ricotta Onion Boil
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Using a scoop, scoop out the top center of each onion (about one-third of the way down) to create a well.
- Place 1 tablespoon of butter into each onion well.
- In a small bowl, mix olive oil, salt, and any additional seasonings. Place each onion on a sheet of aluminum foil and pour the mixture evenly into the wells, allowing it to drip between the layers.
- Seal each onion tightly in foil and arrange them in a baking dish. Bake for 50–60 minutes, or until the onions are fork-tender and fully softened.
- Carefully open the foil and spoon ricotta cheese into each onion well.
- Return to the oven uncovered for 8–10 minutes, until the ricotta is warmed through.
- Optional – Light broil: Broil for 2–3 minutes for a slightly golden top.
- Spoon the buttery juices from the foil over the onions before serving.
Notes
Ingredients for Ricotta Onion Boil
Here’s what you’ll need to make this simple yet spectacular dish, I promise you probably have most of this already in your kitchen:
- 4 large sweet onions (15 oz each), Look for ones with tight, papery skins and a nice heft
- 4 tbsp butter, I always use unsalted so I can control the seasoning
- 2 tbsp olive oil, The good stuff! It really makes a difference here
- 1 tsp salt, Start with this, then adjust to taste
- Your favorite seasonings, I’m partial to garlic powder and thyme, but get creative!
That’s it! Well, except for whatever seasonings make your heart sing, I’ve been known to toss in everything from smoked paprika to rosemary depending on my mood.
Equipment You’ll Need
Don’t worry, you don’t need any fancy gadgets for this Ricotta Onion Boil! Just grab:
- A small melon baller (or a sturdy teaspoon in a pinch) for hollowing out those onions
- A medium baking dish, anything that fits your four onions snugly without crowding
That’s seriously it! Though I always keep my favorite wooden spoon nearby for mixing the oil and seasonings. Simple tools for a spectacular dish.
How to Make Ricotta Onion Boil
Okay, let’s get cooking! This Ricotta Onion Boil comes together so easily, but I’ll walk you through each step to make sure you get those perfectly caramelized, buttery onions every single time.
Preparing the Onions
First things first, those onions need some TLC! Here’s my foolproof method: Hold each onion steady on your cutting board and use the melon baller to scoop out about the top third, going about 1-1.5 inches deep. Don’t worry about being surgical, rough edges actually catch more of that delicious seasoned oil! Just don’t go too deep or you’ll risk the onion falling apart (been there, cried over that).
Baking the Ricotta Onion Boil
Pop your baking dish on the middle oven rack, this ensures even cooking. You’ll know they’re done when the onions turn a gorgeous golden brown and get that irresistible caramelized edges. The butter should be completely melted into the onions, and they’ll feel tender when pierced with a fork (about 20 minutes in my oven). If they start browning too fast, just tent them with foil for the last 5 minutes.
Here’s the step-by-step magic:
- Preheat your oven to 375°F (190°C), this ensures everything cooks evenly from the start.
- Prepare your onions by hollowing them out as described above, this creates little flavor wells!
- Place 1 tablespoon of butter in each onion’s center, trust me, this is where the magic happens.
- Whisk together olive oil and your chosen seasonings, then drizzle over the onions, letting it run down the sides.
- Sprinkle with salt and any extra seasonings your heart desires.
- Bake for about 20 minutes until gloriously golden and tender.
Tips for Perfect Ricotta Onion Boil
After making this dish more times than I can count, here are my absolute can’t-live-without tips for Ricotta Onion Boil perfection:
- Seasoning playground: Try smoked paprika with garlic powder for a smoky kick, or go Italian with oregano and basil, the onions carry flavors beautifully! If you like the smoked paprika variation, check out this smoked paprika butter onion boil recipe.
- Size matters: Pick onions roughly the same size so they cook evenly, no sad underdone onions at dinner!
- Butter placement: Push that butter down into the onion’s hollow so it melts inward, flavoring from the core out.
- Watch the clock: Set a timer for 15 minutes to check progress, overcooked onions lose their sweet charm.
- Oil drizzle: Pour slowly so the seasoned oil coats every nook and cranny of those onion layers.
Oh! And always make extra, these disappear faster than cookies at a bake sale!
Keto and Low-Calorie Adaptations
Here’s the beautiful thing about Ricotta Onion Boil, it’s already keto-friendly at its core! But if you’re watching calories or carbs extra closely, try these easy tweaks:
- Butter swap: Cut the butter in half and boost the olive oil instead for richness without all the calories
- Season smart: Skip any sugar-based rubs and stick to herbs, garlic, or chili flakes for flavor
- Portion control: Serve half an onion per person, they’re surprisingly filling!
My sister lost 15 pounds last year and still enjoyed these weekly, now that’s what I call a win!
Serving Suggestions for Ricotta Onion Boil
Oh, the possibilities! These caramelized beauties shine alongside juicy grilled chicken or flaky salmon for a complete meal. For my keto friends, pair them with creamy cauliflower mash, absolute heaven! They’re also fantastic chopped into fresh green salads or served with toasted keto bread to soak up all that delicious butter and oil. Honestly, I’ve even eaten them straight from the baking dish, no shame!
Storing and Reheating Ricotta Onion Boil
Here’s my tried-and-true method for keeping these onions tasting fresh: Let them cool completely, then store in an airtight container in the fridge for up to 4 days. To reheat, pop them in a 350°F oven for 10 minutes, the oven brings back that perfect caramelized texture better than a microwave ever could! For freezing (yes, it works!), wrap each onion individually in foil before freezing. Thaw overnight in the fridge before reheating. Pro tip: The seasoned oil makes an amazing salad dressing, don’t let those leftovers go to waste!
Ricotta Onion Boil FAQs
You’ve got questions? I’ve got answers! Here are the most common things people ask me about this magical Ricotta Onion Boil:
Can I use red onions instead of sweet onions?
You absolutely can! Red onions will give you a slightly sharper flavor and gorgeous color. Just know they might take 5-10 minutes longer to caramelize fully. My trick? Add an extra teaspoon of olive oil to balance their natural dryness.
Is this dish naturally gluten-free?
Yes! As long as your seasonings are gluten-free (always check those spice blends!), this Ricotta Onion Boil is completely gluten-free. It’s become my go-to dish when hosting friends with dietary restrictions, everyone can enjoy it worry-free!
Can I prep these ahead of time?
Oh honey, you’re speaking my language! I often prep the onions (hollowed and seasoned) up to 24 hours before baking. Just store them in an airtight container in the fridge. When ready, let them sit at room temp for 15 minutes before baking, that butter needs to soften up again!
Why does my butter sometimes leak out during baking?
Been there! If your onions are slightly smaller or you’ve hollowed them too deeply, the butter can escape. My fix? Nestle each onion in a small piece of foil “boat” to catch any drips. Bonus: you can pour those buttery drippings right back over the onions before serving!
Nutritional Information
Just a quick note, nutritional values will vary based on your specific ingredients and portion sizes. Sweet onions are naturally low-calorie, while the butter and olive oil add richness. For accurate counts, I always recommend checking your particular brands! For more recipe ideas, you can check out recipesloop.com.
