I enjoy this recipe because it’s incredibly simple and relies on just a few ingredients. I like how the onions become soft and mildly sweet, while the warm milk and butter create a soothing, savory broth. It’s an old-fashioned dish that feels both rustic and special, especially when I want something uncomplicated and comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 small-to-medium-sized yellow onions 2 ½ cups milk 2 tablespoons butter Salt and pepper, to taste Chopped fresh parsley (optional)
Directions
I begin by peeling the onions and keeping them whole. I place them in a saucepan and add enough water to fully cover them.
I bring the water to a boil, then reduce the heat and let the onions simmer, covered, until they’re fork-tender but not falling apart. This usually takes about 45 minutes, depending on their size.
Once tender, I drain the onions in a colander and return them to the pot over medium heat. I add the milk and butter, heating gently until the butter melts and the milk is warm, being careful not to let it boil.
I season everything with salt and pepper to taste. To serve, I spoon the onions into bowls and pour some of the warm milk broth over them, finishing with chopped parsley if I’m using it.
Servings and Timing
I get about 6 servings from this recipe. Prep time is around 15 minutes, cook time is about 50 minutes, and the total time comes to roughly 65 minutes.
Variations
Sometimes I add a pinch of nutmeg or white pepper to the milk for subtle warmth. When I want extra richness, I use whole milk or add a little more butter. I’ve also served these onions alongside roasted meats for a heartier meal.
storage/reheating
I often cook the onions ahead of time and store them drained in the refrigerator. When I’m ready to serve, I reheat them gently with the milk and butter over medium heat, making sure the milk doesn’t boil.
FAQs
Can I make boiled onions ahead of time?
I like to cook and drain the onions in advance, then reheat them later with the milk and butter just before serving.
What type of onions work best?
I prefer yellow onions because they soften nicely and develop a mild sweetness as they cook.
Can I use dairy-free milk?
I’ve tried this with unsweetened plant-based milk, and while the flavor changes slightly, it still works well.
How do I know when the onions are done?
I test them with a fork and make sure they’re tender but still holding their shape.
What can I serve with boiled onions?
I usually serve them as a side dish with roasted meats or enjoy them on their own as a simple comfort food.
Conclusion
This boiled onions recipe is a reminder that simple ingredients can create deeply satisfying food. I love how gentle and comforting it is, making it a timeless dish I’m always happy to bring back to the table.
