First Things First—Why the Heck Am I Boiling Onions?
I know, I know. Boiled onions? The first time my cousin sent that TikTok my way, I actually laughed out loud and told her she must be bored. But, curiosity (and maybe a stubborn streak) got the best of me. So there I am, pot bubbling, kitchen smelling kind of sweet and oniony—a bit weird but oddly promising. Ended up eating half the batch out of the pot while watching reruns of Bake Off. So yep, I’m here to confess: this Onion Boil thing is weirdly genius, comfort food at its simplest. If you’ve ever made boiled peanuts or corn, you’ll get the vibe.
Why You’ll Probably Love This (I Sure Do)
I make this when I just can’t be bothered with much fuss—whether I’m solo on a lazy Tuesday or because my partner requests it (again). My family goes a little bonkers for this because the onions go all sweet and tender, and you barely have to babysit the pot. My mom insists it’s too simple, but then she steals a piece every time. Oh, and the broth? Kinda magic. (I once over-salted it—still got eaten.)
What You’ll Need—And a Few Real-World Swaps
- 4 medium yellow onions (white works too, red is okay if you want fancy color—my neighbor tried purple and it was, well, purple)
- 8 cups water (or enough to just cover the onions, I sometimes eyeball it)
- 2 bouillon cubes (chicken is classic; veg is fine if you’re that way; beef, hey, do you)
- 1 tablespoon unsalted butter (I’ve used margarine; don’t tell my grandmother)
- 2 garlic cloves, smashed (in a pinch, a small spoonful of garlic powder works—don’t let the garlic police arrest you)
- 1 teaspoon salt (I do heaping if feeling salty)
- 1/2 teaspoon black pepper (just crack it in, nobody cares if it’s perfect)
- Optional: A bay leaf (half the time I forget, still tasty), a squeeze of lemon for brightness, or a generous dash of dried thyme or parsley
Let’s Get This Onion Party Started (Directions)
- Peel the onions. You can leave them whole or halve them—sometimes I quarter if I’m feeling impatient. Just don’t chop them tiny or it gets mushy weird.
- Plop them into a big enough pot (if you’ve only got a medium one, just wedge them in—onions are forgiving that way).
- Pour in enough water to basically cover the onions. I use about 8 cups, give or take. Don’t stress.
- Add in your bouillon cubes, butter, smashed garlic, salt, and pepper. Toss in the bay leaf or any herbs if you remembered.
- Bring it all to a boil over medium-high heat. Lid off for this part, unless you want onion water all over your stove (I learned that the messy way).
- Once boiling, turn the heat down to a good simmer. Now, let those onions just hang out for about 30-40 minutes, stirring whenever you wander by the pot (or don’t—it’s forgiving). This is when I usually sneak a taste.
- When the onions are super tender (stab one, it should feel like butter), take the pot off heat. Maybe fish out the bay leaf if you used one—unless you want the person who gets it to feel special.
- Ladle onions and broth into bowls. If you’re feeling wild, add an extra pat of butter or some fresh herbs on top.
Notes—Stuff I Wish I Knew at First
- If you use red onions, it looks funky—kinda pinkish broth. Tastes fine though.
- Don’t skip the butter unless you absolutely must. It gives the broth that cozy feel.
- If your onions aren’t super sweet, add a pinch of sugar; only a pinch! I once overdid it and—well, too sweet isn’t good either.
Experimental Variations (Good, Bad, and Oops)
- Tried tossing in a splash of white wine; it was fancier, but maybe too much for weeknights. Nice for guests though.
- Once experimented with curry powder—didn’t vibe for me, but if that floats your boat, give it a whirl.
- Added sliced carrots one time—that actually worked! Made it a bit like a rustic soup.
Kit You Need (and a Cheeky Workaround)
- Large pot (I sometimes use my old soup pot, but a deep saucepan will do in a pinch)
- Chef’s knife for peeling/cutting
- Ladle for serving, though honestly, a big mug works fine if nobody’s looking
How I Store (or Don’t, Usually)
Pop leftovers in a container in the fridge—should keep 2-3 days (though honestly, in my house it never lasts more than a day!). Reheat gently on the stove, or microwave if you’re low on patience.
How I Like to Serve It (and My Odd Family Tradition)
Some folks eat this straight up like a soup. I like mine with a thick slice of sourdough dunked right in. My sister puts croutons on top and calls it “deconstructed French onion”—to each their own.
Pro Tips (aka What I Messed Up So You Don’t Have To)
- Don’t rush the simmer—the longer, the better. I once tried to speed things up; ended up with crunchy onions, not the vibe.
- If you forget the salt at the start, just add it when serving, but it does melt better during cooking.
- Actually, I find it works better if you don’t overcrowd the pot. Give those onions a bit of room to breathe.
FAQ—What People Have Actually Asked Me
- Can I use sweet onions instead? Totally! They’re, well, sweeter. I did this once because that’s all I had and no complaints.
- Is it really good with veggie bouillon? Honestly, yes. It’s a bit different, but it works. Not as rich—unless you get the fancy stuff, maybe.
- Do leftovers freeze well? Ehh, not really. Texture gets a bit mushy and sad. Better fresh.
- Can I make it spicy? Sure—slice in a hot pepper, or add chili flakes. Or just douse your bowl in hot sauce like my brother does (to each their own).
- Do you think it’s better the next day? Probably! At least I always think so, if any survives til the next morning, which is rare!
And there you have it—boiled onions, TikTok style, with all my two cents and then some. If you try your own twist, let me know. Or just laugh at my purple onion fail, I can take it. Cheers!
Ingredients
- 4 medium yellow onions (white works too, red is okay if you want fancy color—my neighbor tried purple and it was, well, purple)
- 8 cups water (or enough to just cover the onions, I sometimes eyeball it)
- 2 bouillon cubes (chicken is classic; veg is fine if you’re that way; beef, hey, do you)
- 1 tablespoon unsalted butter (I’ve used margarine; don’t tell my grandmother)
- 2 garlic cloves, smashed (in a pinch, a small spoonful of garlic powder works—don’t let the garlic police arrest you)
- 1 teaspoon salt (I do heaping if feeling salty)
- 1/2 teaspoon black pepper (just crack it in, nobody cares if it’s perfect)
- Optional: A bay leaf (half the time I forget, still tasty), a squeeze of lemon for brightness, or a generous dash of dried thyme or parsley
Instructions
-
1Peel the onions. You can leave them whole or halve them—sometimes I quarter if I’m feeling impatient. Just don’t chop them tiny or it gets mushy weird.
-
2Plop them into a big enough pot (if you’ve only got a medium one, just wedge them in—onions are forgiving that way).
-
3Pour in enough water to basically cover the onions. I use about 8 cups, give or take. Don’t stress.
-
4Add in your bouillon cubes, butter, smashed garlic, salt, and pepper. Toss in the bay leaf or any herbs if you remembered.
-
5Bring it all to a boil over medium-high heat. Lid off for this part, unless you want onion water all over your stove (I learned that the messy way).
-
6Once boiling, turn the heat down to a good simmer. Now, let those onions just hang out for about 30-40 minutes, stirring whenever you wander by the pot (or don’t—it’s forgiving). This is when I usually sneak a taste.
-
7When the onions are super tender (stab one, it should feel like butter), take the pot off heat. Maybe fish out the bay leaf if you used one—unless you want the person who gets it to feel special.
-
8Ladle onions and broth into bowls. If you’re feeling wild, add an extra pat of butter or some fresh herbs on top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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