This post may include affiliate links, which means I may make a commission on purchases made through these links at no additional cost to you.
As a lot of you already know, Papi Chulo is not a big onion person. Even when enjoying his beloved lechon asado, he won’t eat all of the onion pieces. These salted lime onions are the one exception to the rule! We had dinner with a Mexican friend earlier this year and she made oven roasted onions served with salt and limes. He loved them and, less than a week later, requested that I make them again! I’ve made these onions several times now, and I’ve started adding lime juice to the raw onions, too, and this makes them even more delicious.
These roasted onions are easy to make and go fantastically well with so many different dishes. Some time in the oven transforms a regular white onion into a soft, sweet creation of deliciousness, and the salt & lime juice tang offers the perfect flavor counterpoint.
The only ingredients are a couple limes, some sea salt (Himalayan pink sea salt is even better than regular sea salt on these onions!) and olive oil. How simple is that? Use a medium/large white onion for each person. You can get sweet onions if you want, but it really isn’t necessary.
Peel the onions.
Then carefully cut an “X” in the top of each onion. You only need to cut an inch or so in – do not cut the onion into quarters.
Then you pop each onion on a generous square of aluminum foil, drizzle about 1/2 a teaspoon of olive oil and lemon juice over each one, wrap them up, and roast in a 350º oven until they’re nice and tender! Yep, that simple.
- 4 medium/large white onions
- 2 teaspoons of lime juice + at least four additional lime wedges (I use lime juice for drizzling then cut up a whole lime for serving)
- 2 teaspoons of olive oil
- Freshly ground sea salt, to taste
I realize these aren’t exactly the most glamorous photos I’ve ever shared, but these onions are so delicious I couldn’t help wanting to write up the recipe.
I know people have varying nutritional goals and needs, so feel free to leave out the olive oil if you need to. They’re still very tasty without! I started adding olive oil to the recipe because I consistently have trouble making my fat consumption goal for the day. Said no one else ever, right?? But, really, it is a struggle for me and, yes, I do have a goal amount of fat to eat each that I track along with the rest of my macros. I’ve also started drinking my morning espresso in coconut milk (the kind in a can) and that’s helped, but not as much as you might think. When you don’t really eat processed foods, getting enough fat in your diet is harder than you might guess!
Whether it’s macronutrients of food groups, do you ever find yourself struggling to meet you nutritional goals? What gives you trouble?
Natasha is a former classroom teacher turned WAHM. She also is a registered yoga teacher & holds a certificate in natural skincare formulation from the School of Natural Skincare. She shares her passion for education, positive parenting, free printables, and recipes for DIY bath & home products. Learn more about Natasha and where she’s been featured.