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Vegan Onion Boil Recipe Appetizer

Vegan Onion Boil Recipe Appetizer recipe

Imagine a tender, roasted onion stuffed with melty vegan cheese, kissed by smoked paprika and Cajun spice — a cozy, 100% vegan appetizer that looks fancy but comes together with almost zero fuss. Sound good? Let’s make it.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 299
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet onions washed, peeled, and ends trimmed
  • 4 tablespoons vegan butter or use olive oil or vegan spread
  • 4 ounces vegan Gruyère-style or vegan Swiss-style cheese cut into 4 small cubes (about 1 oz / 28 g each) — optional but delicious
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Cajun seasoning check label for vegan
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt adjust to taste
  • 4 garlic cloves peeled (1 per onion)
  • Finely chopped parsley for garnish (optional)
  • Bold tip: Use sweet onions for the best balance of caramelized sweetness and savory flavor.

Equipment

  • Rimmed baking sheet or small baking dish
  • Melon baller or small spoon (to core onions)
  • Mixing bowl for seasoned oil
  • Measuring spoons and a knife
  • Aluminum foil (4 squares, one per onion)
  • Oven mitts (safety first!)
  • You don’t need fancy gadgets — just basic kitchen tools most people already own. FYI, an immersion blender isn’t necessary here.

Method
 

  1. Preheat the oven
  2. Preheat your oven to 375°F (190°C). While the oven warms, get the onions ready.
  3. Prepare the onions
  4. Wash, peel, and trim both ends of each onion. Use a melon baller or small spoon to scoop out the center of each onion, creating a cavity for the fillings. Leave enough onion walls so they hold shape when baked.
  5. Make the seasoned oil
  6. Mix 2 tablespoons olive oil, 1 tablespoon Cajun seasoning, 1 tablespoon smoked paprika, and 1 teaspoon salt in a small bowl. Stir until combined.
  7. Stuff the onions
  8. Place a cube of vegan butter and a cube of vegan cheese in the center of each cored onion. If you skip cheese, add an extra pat of vegan butter or a spoonful of mashed chickpeas for texture.
  9. Wrap and roast
  10. Place each stuffed onion in the center of a square of aluminum foil. Drizzle the seasoned oil over the top, tuck a whole garlic clove beside each onion, then wrap the foil securely around each onion. Place the wrapped onions in a baking dish or on a rimmed sheet.
  11. Bake until tender
  12. Bake for 45–55 minutes, or until a fork slides through the onion easily and the veg tastes tender and sweet. Check at 45 minutes and add time if needed — oven times vary.
  13. Garnish and serve
  14. Unwrap carefully (hot steam!). Garnish with finely chopped parsley and an extra drizzle of olive oil if you like. Serve warm as an appetizer or side.
  15. Pro tip: If you like a crisp top, unwrap the foil for the last 8–10 minutes of roasting to let the surface brown slightly.

Notes

Nutrition estimate (approximate)

I calculated calories roughly based on the ingredients. These numbers serve as an approximation, not a lab report.
  • Total for recipe: ~1,200 kcal (rounded)
  • Per serving (1 stuffed onion): ~300 kcal
Why the range? Vegan butter and vegan cheese vary in calories by brand, and the oil adds extra calories. If you want to lower calories, skip the vegan cheese and reduce butter to 2 tbsp total — you’ll drop roughly 50–80 kcal per serving.

Common questions (quick FAQs)

Q: Can I make this gluten-free?
Yes, the recipe already remains gluten-free. Serve with GF bread to keep the meal GF.
Q: Can I skip the foil and roast directly?
You can, but foil traps steam and helps the onion cook evenly while keeping the fillings moist. If you roast uncovered, expect less tender centers and more browning.
Q: Is the cheese necessary?
Nope. The vegan butter plus the roasted onion’s sweetness still make this delicious. The vegan cheese adds a melty richness if you want that “fondue-like” feel.