18 Savory Sweet Onion Recipes Irresistible

Sweet onions are the unsung heroes of the kitchen—caramelized to golden perfection, tucked into comforting casseroles, or adding a subtle sweetness to weeknight dinners. Whether you’re craving quick meals, seasonal delights, or hearty comfort food, these 18 savory recipes will make your taste buds sing. Ready to fall in love with sweet onions all over again? Let’s dive in!

Caramelized Sweet Onion Soup

This rich, velvety soup lets sweet onions shine, slowly caramelized to perfection for a deeply savory-sweet base that’s pure comfort in a bowl.

Ingredients:

• 4 large sweet onions (like Vidalia), thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 cup dry white wine (optional, but recommended)
• 4 cups low-sodium chicken or vegetable broth
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1/2 cup grated Gruyère cheese (for serving)
• 4 slices crusty baguette, toasted

Instructions:

1. In a large Dutch oven, melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium-low heat. Add the onions, 1 tsp sugar, and 1 tsp kosher salt. Cook, stirring occasionally, for 45–50 minutes until deeply golden and jammy, reducing heat if needed to prevent burning.
2. Stir in 1/4 tsp black pepper and deglaze with 1/2 cup white wine, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
3. Add 4 cups broth, 1 tbsp thyme, and 1 bay leaf. Bring to a gentle simmer and cook uncovered for 20 minutes. Discard the bay leaf.
4. Ladle into bowls, top each with a toasted baguette slice and a sprinkle of Gruyère. Broil for 1–2 minutes until cheese melts (optional).

The magic here is in the slow caramelization—those onions transform into a silky, almost buttery foundation that makes this soup unforgettable.

Tip: For extra depth, swap 1 cup of broth with beef stock, or add a splash of balsamic vinegar with the wine.

Sweet Onion and Goat Cheese Tart

This sweet onion and goat cheese tart is the perfect balance of creamy, caramelized, and buttery—ideal for a brunch showstopper or a light dinner with a side salad.

• 1 sheet frozen puff pastry, thawed
• 2 large sweet onions (like Vidalia), thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 15 minutes until lightly golden. Let cool slightly.
2. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25 minutes until deeply caramelized.
3. Spread the caramelized onions evenly over the pre-baked pastry, then sprinkle with goat cheese and thyme. Brush the edges with beaten egg.
4. Bake for another 15–18 minutes until the cheese softens and the crust is golden brown.

The magic here? The onions turn jammy and sweet against the tangy goat cheese, while the puff pastry stays shatteringly crisp. Serve warm or at room temperature—it’s just as good either way.

Tip: For extra depth, add a drizzle of balsamic glaze after baking.

Grilled Sweet Onion Skewers

These smoky-sweet skewers are a game-changer for your next BBQ—caramelized onions with a hint of spice that practically melt in your mouth.

Ingredients:

• 2 large sweet onions (like Vidalia), cut into 1-inch chunks
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. Prep the grill: Heat to medium-high (about 400°F).
2. Toss the onions: In a bowl, combine onion chunks with 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Skewer: Thread onions onto skewers, leaving a little space between chunks for even cooking.
4. Grill: Place skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes, until deeply charred and tender when pierced with a fork.

The magic here? The balsamic vinegar caramelizes into a sticky glaze while the smoked paprika adds a whisper of campfire depth—no fancy techniques required.

Tip: For extra flair, drizzle with a touch of honey before serving to amplify the sweetness.

Sweet Onion and Balsamic Glazed Chicken

This juicy, caramelized chicken dish balances sweet onions with tangy balsamic for a weeknight meal that feels fancy without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil, divided
• 1 large sweet onion, thinly sliced
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken breasts and cook for 5–6 minutes per side until golden. Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp olive oil and sweet onion. Cook for 8 minutes, stirring occasionally, until softened and lightly browned.
3. Whisk together balsamic vinegar, honey, Dijon mustard, salt, black pepper, and thyme in a small bowl. Pour over onions and stir to coat.
4. Return chicken to the skillet, spooning onions and glaze over the top. Simmer for 3–4 minutes until chicken reaches 165°F and glaze thickens slightly.

The magic here? The onions melt into a jammy, savory-sweet tangle that clings to every bite of chicken.

Tip: For extra depth, deglaze the pan with 2 tbsp chicken broth before adding the glaze.

Sweet Onion and Herb Focaccia

This sweet onion and herb focaccia is a fragrant, golden delight—soft and pillowy inside with crispy edges and a savory topping that caramelizes to perfection.

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1 tsp salt
• ¼ cup olive oil, divided
• 1 large sweet onion, thinly sliced
• 2 tbsp fresh rosemary, chopped
• 1 tsp flaky sea salt

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit until foamy (~5 minutes).
2. Stir in flour and 1 tsp salt until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled (~1 hour).
3. Heat 2 tbsp olive oil in a skillet over medium. Add sweet onion and cook until soft and golden (~10 minutes). Set aside.
4. Press dough into a greased 9×13-inch pan. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil. Top with caramelized onions, rosemary, and flaky sea salt.
5. Bake at 400°F for 20–25 minutes until golden brown. Cool slightly before slicing.

The magic here? The onions melt into the dough as it bakes, creating pockets of sweetness against the herby, salty crust. Tip: For extra crispiness, place a baking sheet on the oven rack below the focaccia to radiate heat upward.

Sweet Onion and Cheddar Quiche

This creamy, savory quiche balances sweet caramelized onions with sharp cheddar in a buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (or homemade, thawed if frozen)
• 2 tbsp unsalted butter
• 2 large sweet onions (like Vidalia), thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork, then blind bake for 10 minutes. Set aside.
2. In a skillet, melt the butter over medium heat. Add the onions, salt, and black pepper. Cook, stirring occasionally, for 15 minutes until deeply golden and caramelized. Let cool slightly.
3. In a bowl, whisk the eggs, heavy cream, and nutmeg until smooth. Layer the caramelized onions and cheddar cheese in the pre-baked crust, then pour the egg mixture over the top.
4. Bake for 30–35 minutes until the center is set and the top is lightly golden. Let rest for 10 minutes before slicing.

The nutmeg adds a subtle warmth that makes this quiche feel extra special—ideal for impressing guests without fuss.

Tip: For a flakier crust, freeze the unbaked pie dough for 15 minutes before blind baking.

Sweet Onion and Mushroom Risotto

This creamy risotto lets the natural sweetness of caramelized onions shine, balanced by earthy mushrooms and a hint of white wine for depth.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 large sweet onion (like Vidalia), thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat broth in a saucepan over low heat; keep warm.
2. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add sweet onion and cook for 10 minutes, stirring occasionally, until golden and softened. Add mushrooms and cook for 5 more minutes until tender. Stir in garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice, stirring to coat. Pour in white wine and cook for 2 minutes until mostly absorbed. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Ladle in warm broth, 1/2 cup at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more (about 20 minutes total).
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan, and parsley until creamy.

The slow addition of broth creates a luxuriously velvety texture, while the caramelized onions add a subtle sweetness that pairs perfectly with the umami-rich mushrooms.

Tip: For extra richness, swap 1/2 cup broth for heavy cream with the final ladle.

Sweet Onion and Garlic Mashed Potatoes

These creamy mashed potatoes get a savory-sweet upgrade with caramelized onions and roasted garlic—comfort food with a gourmet twist.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 large sweet onion, thinly sliced
• 1 whole garlic head
• 4 tbsp unsalted butter, divided
• 1/2 cup whole milk, warmed
• 1 tsp salt, plus extra to taste
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft. Squeeze cloves out when cool.
2. Caramelize the onion: Melt 2 tbsp butter in a skillet over medium-low heat. Add sliced onion and cook for 20 minutes, stirring occasionally, until golden and sweet. Set aside.
3. Cook the potatoes: Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
4. Mash: Add remaining 2 tbsp butter, warm milk, roasted garlic, 1 tsp salt, and 1/2 tsp black pepper to the potatoes. Mash until smooth, then fold in caramelized onions.
5. Season: Taste and adjust salt if needed. Serve warm.

The roasted garlic melts into the potatoes for depth, while the onions add little bursts of sweetness—no gravy required!

Tip: For extra richness, swap the milk for half-and-half or stir in a splash of sour cream at the end.

Sweet Onion and Bacon Jam

This rich, caramelized jam is the ultimate savory-sweet condiment—slather it on burgers, stir into mac and cheese, or serve with crackers for an instant crowd-pleaser.

Ingredients:

• 1 lb thick-cut bacon, chopped
• 3 large sweet onions (like Vidalia), thinly sliced
• 1/3 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. In a large skillet over medium heat, cook bacon until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp fat in the skillet.
2. Add onions to the skillet and cook over medium-low heat, stirring occasionally, until deeply caramelized (about 25 minutes).
3. Stir in brown sugar, apple cider vinegar, maple syrup, smoked paprika, black pepper, and salt. Simmer for 10 minutes until syrupy.
4. Fold bacon back into the mixture and cook 2 more minutes. Let cool slightly before serving.

The magic here? Slow-cooked onions melt into a jammy texture, while crispy bacon adds salty depth—it’s like grown-up candy with a smoky kick.

Tip: Store in an airtight jar for up to 2 weeks—the flavors intensify over time!

Sweet Onion and Spinach Stuffed Portobellos

These Sweet Onion and Spinach Stuffed Portobellos are a savory, veggie-packed showstopper—perfect for a meatless main or a hearty side.

• 4 large Portobello mushrooms, stems removed and gills scraped
• 2 tbsp olive oil, divided
• 1 large sweet onion, finely diced
• 2 garlic cloves, minced
• 4 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Brush Portobello caps with 1 tbsp olive oil and place them gill-side up on a baking sheet.
2. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add sweet onion and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
3. Add spinach to the skillet and cook for 2–3 minutes, just until wilted. Remove from heat and stir in Parmesan, breadcrumbs, thyme, salt, and black pepper.
4. Divide the filling evenly among the mushroom caps, pressing lightly to pack it in. Bake for 20 minutes until the tops are golden and the mushrooms are tender.

The caramelized sweet onion balances the earthy mushrooms, while the crispy Parmesan topping adds the perfect crunch.

Tip: For extra richness, drizzle the stuffed mushrooms with balsamic glaze right before serving.

Sweet Onion and Tomato Galette

This rustic galette is a showstopper with caramelized sweet onions and juicy tomatoes nestled in a flaky, buttery crust—perfect for a lazy weekend brunch or a fuss-free dinner centerpiece.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 2 medium sweet onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 2 medium tomatoes, sliced 1/4-inch thick
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Make the dough: In a bowl, mix 1 1/4 cups flour and 1/2 tsp salt. Cut in cold butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Flatten into a disk, wrap, and chill for 30 minutes.
2. Caramelize onions: Heat 2 tbsp olive oil in a skillet over medium-low. Add onions, 1 tbsp balsamic vinegar, 1/2 tsp sugar, and 1/4 tsp black pepper. Cook, stirring occasionally, for 20 minutes until golden and soft. Let cool slightly.
3. Assemble: Roll dough into a 12-inch circle on parchment paper. Spread onions over the center, leaving a 2-inch border. Arrange tomato slices on top, then sprinkle with 1/4 cup Parmesan. Fold edges over, pleating as you go. Brush crust with beaten egg.
4. Bake: Transfer galette (on parchment) to a baking sheet. Bake at 400°F for 30–35 minutes until crust is golden and tomatoes are tender. Let rest 5 minutes before slicing.

The magic here? The balsamic-kissed onions balance the tomatoes’ brightness, while the Parmesan adds a salty crunch—no soggy bottom in sight!

Tip: For extra flakiness, freeze the butter cubes for 10 minutes before making the dough.

Sweet Onion and Blue Cheese Flatbread

This sweet onion and blue cheese flatbread is the perfect blend of caramelized richness and tangy creaminess—ideal for a fuss-free appetizer or light meal.

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 large sweet onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled blue cheese
• 1 tbsp fresh thyme leaves
• 1 tbsp honey (for drizzling)

1. Preheat oven to 425°F. Roll out the pizza dough on a floured surface into a 12-inch oval or rectangle. Transfer to a parchment-lined baking sheet and brush with 1 tbsp olive oil.
2. In a skillet over medium heat, warm the remaining 1 tbsp olive oil. Add the sweet onion, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 15 minutes until deeply golden and caramelized.
3. Spread the caramelized onions evenly over the dough, then sprinkle with blue cheese and thyme leaves. Bake for 18–20 minutes until the crust is crisp and the cheese melts.
4. Drizzle with honey right before serving. Slice and enjoy warm!

The honey’s subtle sweetness balances the bold blue cheese, while the thyme adds an herby freshness—every bite is a harmony of flavors.

Tip: For extra crunch, pre-bake the dough for 5 minutes before adding toppings.

Sweet Onion and Thyme Roasted Vegetables

These caramelized roasted veggies get a cozy upgrade with sweet onions and fragrant thyme—perfect for turning simple sides into something special.

Ingredients:

• 2 large sweet onions, sliced into ½-inch wedges
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 1-inch chunks
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp honey

Instructions:

1. Preheat oven to 425°F. On a large baking sheet, toss onions, potatoes, and carrots with olive oil, thyme, salt, and pepper until evenly coated.
2. Spread in a single layer and roast for 30 minutes, stirring halfway, until veggies are tender and edges are crispy.
3. Drizzle honey over the vegetables, toss gently, and roast 5 more minutes to glaze.

The honey amplifies the onions’ natural sweetness while the thyme keeps it earthy—ideal for balancing rich mains like roast chicken or pork.

Tip: For extra depth, add a splash of balsamic vinegar with the honey in the last step.

Sweet Onion and Gruyere Grilled Cheese

This grown-up grilled cheese balances caramelized sweetness with nutty Gruyere for a sandwich that feels fancy but comes together in minutes.

Ingredients

• 2 tbsp unsalted butter, divided
• 1 medium sweet onion, thinly sliced (about 1 cup)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 slices sourdough bread
• 1 1/2 cups shredded Gruyere cheese
• 1 tsp Dijon mustard

Instructions

1. Melt 1 tbsp butter in a skillet over medium-low heat. Add sweet onion, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 15 minutes, stirring occasionally, until deeply golden.
2. Spread 1 tsp Dijon mustard on two bread slices. Divide Gruyere cheese and caramelized onions between them, then top with remaining bread.
3. Melt remaining 1 tbsp butter in the skillet over medium heat. Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until crusty and cheese melts.

The magic here? Letting the onions cook low and slow until they’re jammy—their sweetness cuts right through the rich cheese.

Tip: Shred cheese from a block for better meltability than pre-shredded bags.

Sweet Onion and Apple Chutney

This sweet-tangy chutney is a game-changer for cheese boards, grilled meats, or even just slathered on a sandwich—it’s the condiment you didn’t know you needed.

Ingredients:

• 2 large sweet onions (like Vidalia), thinly sliced
• 2 crisp apples (such as Honeycrisp or Granny Smith), peeled and diced
• 1/2 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1/2 tsp salt

Instructions:

1. In a medium saucepan over medium heat, combine the sweet onions, apples, apple cider vinegar, brown sugar, honey, cinnamon, ginger, red pepper flakes, and salt. Stir well to dissolve the sugar.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 35–40 minutes, stirring occasionally, until the mixture thickens and the onions are jammy.
3. Remove from heat and let cool slightly before serving. The chutney will continue to thicken as it cools.

The magic here? The balance of sweet apples and caramelized onions with a subtle kick from the pepper flakes—it’s complex but effortless.

Tip: Store in an airtight jar in the fridge for up to 2 weeks—it gets even better after a day or two!

Sweet Onion and Cornbread Casserole

This comforting casserole layers caramelized sweet onions with fluffy cornbread for a side dish that’s equal parts savory and sweet.

Ingredients

• 2 large sweet onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (8.5 oz) box cornbread mix (like Jiffy)
• 1 large egg
• 1/3 cup whole milk
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add onions, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 15 minutes until deeply golden.
3. Spread onions evenly in the baking dish. In a bowl, whisk cornbread mix with 1 egg and 1/3 cup milk until just combined. Pour over onions, then sprinkle with 1/2 cup cheddar cheese.
4. Bake for 20–22 minutes until the cornbread is set and the edges are lightly browned. Let cool 5 minutes before serving.

The magic here? The onions melt into a jammy layer beneath the cornbread, adding a subtle sweetness to every bite.

Tip: For extra richness, swap the milk for buttermilk in the cornbread batter.

Sweet Onion and Garlic Butter Shrimp

This buttery, garlicky shrimp dish is a weeknight hero—quick, flavorful, and packed with caramelized sweetness from slow-cooked onions.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 medium sweet onion, thinly sliced
• 4 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-low heat. Add the sweet onion and cook for 10 minutes, stirring occasionally, until soft and golden.
2. Push onions to the edges of the skillet. Add the remaining 3 tbsp butter to the center. Once melted, stir in the garlic, salt, black pepper, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
3. Add the shrimp in a single layer. Cook for 2 minutes per side, just until opaque and pink.
4. Remove from heat. Stir in the lemon juice and parsley.

The magic here? The onions melt into the garlic butter, creating a glossy sauce that clings to every bite. Serve with crusty bread to soak it all up.

Tip: For extra depth, deglaze the pan with a splash of white wine after cooking the onions.

Sweet Onion and Rosemary Focaccia

This fluffy, golden focaccia is studded with caramelized sweet onions and fragrant rosemary—perfect for tearing and sharing with friends.

Ingredients:

• 1 1/2 cups warm water (110°F)
• 2 tsp granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 4 cups all-purpose flour
• 1 1/2 tsp kosher salt
• 1/3 cup extra-virgin olive oil, divided
• 1 large sweet onion, thinly sliced
• 2 tbsp fresh rosemary leaves
• 1/2 tsp flaky sea salt

Instructions:

1. In a bowl, whisk together warm water, 2 tsp sugar, and yeast. Let sit until foamy, about 5 minutes.
2. In a large bowl, mix flour and 1 1/2 tsp kosher salt. Pour in yeast mixture and 2 tbsp olive oil; stir until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
3. Heat 1 tbsp olive oil in a skillet over medium-low. Add sweet onion and cook, stirring occasionally, until golden and caramelized, about 15 minutes. Set aside.
4. Coat a 9×13-inch baking pan with 2 tbsp olive oil. Press dough evenly into the pan. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil. Top with caramelized onions, 2 tbsp rosemary, and 1/2 tsp flaky salt. Let rise 20 minutes.
5. Bake at 400°F for 20–25 minutes until golden brown. Cool slightly before slicing.

The magic here? The onions melt into the dough as it bakes, creating pockets of savory sweetness in every bite.

Tip: For extra crispiness, place a baking sheet on the rack below the focaccia while baking—it’ll help crisp the bottom!

Conclusion

With 18 savory sweet onion recipes to choose from, there’s something here for every home cook to love! Whether you’re craving caramelized onion pasta or a hearty onion tart, these dishes are sure to delight. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest for fellow foodies to enjoy. Happy cooking!