Oh my goodness, have you ever tried something so simple yet bursting with flavor like a Sun-Dried Tomato Onion Boil? I still remember the first time I made these, my kitchen smelled like an Italian grandmother’s dream! Sweet onions get all tender and buttery from boiling, then they soak up this incredible sun-dried tomato richness that makes them taste way fancier than they actually are. The best part? You only need about 10 minutes of hands-on work, I’m all about those low-effort, high-reward dishes!
This recipe became my go-to side dish after a neighbor brought over something similar during a potluck. I begged her for the secret, and turns out, it’s all about letting the onions do the heavy lifting. Their natural sweetness balances the tangy sun-dried tomatoes perfectly. Whether you’re keto, counting calories, or just craving something cozy, these little flavor bombs adapt to whatever you’ve got in your pantry. Trust me, once you try them, you’ll be stuffing these onions with everything from goat cheese to pesto, they’re that versatile!
Why You’ll Love This Sun-Dried Tomato Onion Boil
Let me count the ways this dish will steal your heart, it’s basically onion magic! First off, it’s embarrassingly easy. You’re just boiling onions (no fancy knife skills needed) and stuffing them with pantry staples. But the flavor? Oh, it tastes like you slaved over a stove for hours. That sun-dried tomato tang mixed with sweet, buttery onions is pure comfort food.
Here’s why this recipe never leaves my rotation:
- Weeknight hero: Ready in under an hour with barely any cleanup
- Flavor chameleon: Swap fillings for keto (try feta!), vegan (hello nutritional yeast), or whatever’s in your fridge
- Crowd-pleaser: Fancy enough for dinner parties but simple enough for Tuesday nights
- Leftover dream: Tastes even better the next day, if they last that long!
Seriously, these onions are like little edible bowls of happiness. Once you try them, you’ll understand why I make a double batch every time!
Sun-Dried Tomato Onion Boil
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) if you plan to roast the onions.
- Prepare the onions by scooping out the top center of each onion to create a well.
- Boil the onions in a large pot of water for 20 minutes, then drain and let cool slightly.
- Place ½ tablespoon of butter into each onion well.
- Mix olive oil, salt, and seasoning/sauce/cheese, then drizzle over each onion.
- Fill the onion wells with additional seasoning/sauce/cheese if using.
- Optionally, roast the wrapped onions for 15–20 minutes, then broil for 2–3 minutes for a golden top.
- Serve warm, spooning any juices over the onions.
Notes
Ingredients for Sun-Dried Tomato Onion Boil
Gather these simple ingredients, you probably have most already! The magic happens when sweet onions meet rich sun-dried tomatoes. Here’s what you’ll need:
For the Onions
- 4 large sweet onions, peeled with ends trimmed (look for ones that sit flat!)
- 2 tablespoons unsalted butter, that’s ½ tablespoon per onion
- 1 tablespoon olive oil, extra virgin gives the best flavor
- ½ teaspoon salt, I use kosher for even seasoning
For the Filling
- ¼ cup chopped sun-dried tomatoes, oil-packed ones add extra richness
- 1 tablespoon seasoning/sauce/cheese of choice, my go-to is grated parmesan mixed with garlic powder
See? Nothing crazy! The onions are the star here, so splurge on good ones. Vidalias or Walla Wallas work beautifully if you can find them.
Equipment You’ll Need
Don’t worry, no fancy gadgets required here! Just grab these basics from your kitchen:
- Melon baller or small spoon, for scooping out those onion centers (a teaspoon works in a pinch!)
- Large pot, big enough to fit all your onions comfortably
- Aluminum foil, if you’re roasting for that golden finish
- Baking dish, for the optional roasting step
That’s it! Now let’s get those onions boiling.
How to Make Sun-Dried Tomato Onion Boil
Okay, let’s get cooking! This Sun-Dried Tomato Onion Boil comes together in three simple steps, boiling, filling, and (if you’re feeling fancy) roasting. The hardest part? Waiting for that incredible aroma to fill your kitchen!
Step 1: Prep and Boil the Onions
First, give those onions a little spa treatment! Peel them completely (no papery bits left!) and trim just enough off the root end so they sit flat. Now the fun part, use your melon baller or spoon to scoop out about a tablespoon-sized well from the top of each onion. Don’t go too deep, we want sturdy onion bowls! Drop them into a big pot of boiling water and let them bubble away for 20 minutes. You’ll know they’re ready when a fork slides in easily but they still hold their shape.
Step 2: Season and Fill the Onions
Drain those beauties and let them cool just until you can handle them. Now comes the flavor magic! Pop ½ tablespoon of butter into each onion well, it’ll melt into every nook. Mix your olive oil, salt, and those glorious sun-dried tomatoes (I chop mine roughly for texture). Drizzle this over the onions, making sure some gets down into the wells. Stuff any remaining tomato bits right into the centers, they’ll caramelize beautifully if you roast them!
Step 3: Optional Roasting
Want next-level flavor? Heat your oven to 375°F and nestle the onions in a baking dish. Cover loosely with foil and roast for 15-20 minutes until they’re golden and fragrant. For an irresistible crispy top, remove the foil and broil for 2-3 minutes, watch closely so they don’t burn! The edges will get slightly charred and the filling bubbles like a savory volcano. Oh, and save those buttery onion juices in the pan, they’re liquid gold to drizzle over the finished dish!
Tips for the Best Sun-Dried Tomato Onion Boil
After making these dozens of times (yes, I’m obsessed!), here are my foolproof tricks for onion perfection:
- Sweetness matters: Always use sweet onions, regular ones can turn bitter when boiled
- Keto magic: Swap sun-dried tomatoes for crumbled turkey bacon and top with shredded cheddar
- Don’t overcook: Check at 18 minutes, mushy onions lose their bowl shape (sad trombone sound!)
- Flavor boost: Add a pinch of red pepper flakes to the filling for a spicy kick
- Low-cal hack: Reduce butter to 1 teaspoon per onion and use cooking spray instead of oil
Oh! And if your filling spills while roasting? No stress, those crispy bits are the cook’s reward!
Serving Suggestions for Sun-Dried Tomato Onion Boil
These glorious onions deserve center stage! I love serving them two ways: as a showstopping side or as the main attraction. For dinners, pair them with simple grilled chicken or roasted turkey, the juices mingle perfectly. Vegetarian? Try them alongside a crisp arugula salad with lemon dressing. My favorite lazy meal? Just pop two onions on a plate with crusty bread to soak up all that buttery tomato goodness. They’re even fantastic cold the next day (if there are leftovers, ha!).
Storage and Reheating
Good news, these onions actually get tastier after a night in the fridge! Store them in an airtight container for 3-4 days. When reheating, I always use the oven (350°F for 10 minutes) to keep that perfect texture. In a pinch, the microwave works too, just cover with a damp paper towel and heat in 30-second bursts. Pro tip: Save any leftover pan juices to drizzle over when serving!
Sun-Dried Tomato Onion Boil FAQs
I get asked about these onions all the time, here are the answers to everything you might wonder!
Can I use red onions instead of sweet onions?
Oh honey, I wouldn’t! Red onions turn bitter when boiled (learned that the hard way). Stick with Vidalias, Walla Wallas, or other sweet varieties, their natural sugar balances the sun-dried tomatoes perfectly.
How do I make this keto-friendly?
Easy peasy! Skip the sun-dried tomatoes if they’re packed in sugary oil. Instead, stuff your onions with crumbled turkey bacon, cream cheese, and shredded cheddar. The butter and olive oil are already keto gold!
Can I skip the roasting step?
Absolutely! The boil alone makes deliciously tender onions. Roasting just adds caramelized edges and intensifies the flavors, great for company, but totally optional for weeknights.
What if my onions fall apart while boiling?
No panic! If they’re too soft to stuff, just chop them up, mix with the filling, and bake as a casserole. Still tastes amazing, I call it “deconstructed onion boil”!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on these tasty onions! Keep in mind these numbers can change based on your exact ingredients. For one glorious Sun-Dried Tomato Onion Boil serving (that’s one stuffed onion, folks!), you’re looking at roughly:
- Calories: ~120
- Fat: 8g (all that delicious butter and olive oil!)
- Carbs: 10g (mostly from the sweet onions)
- Protein: 2g
Want lighter versions? Check out my low-cal hacks in the tips section!
Now it’s your turn! Did you add your own twist to these onions? Maybe some crispy turkey bacon or a sprinkle of smoked paprika? I’d love to hear how yours turned out, drop a comment below or tag me on social media with your creations. Nothing makes me happier than seeing your kitchen adventures!
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