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Viral Onion Boil with Cajun Garlic Butter

Viral Onion Boil with Cajun Garlic Butter

This Viral Onion Boil with Cajun Garlic Butter is the internet’s most addictive side dish — one whole bloomed onion stuffed with a beef bouillon cube, layered with butter and bold Cajun spices, then steamed in a foil packet until impossibly tender. Finished with a homemade Cajun garlic butter sauce, it delivers steakhouse-worthy flavor in under an hour with almost zero effort.

  • Total Time: 53 minutes
  • Yield: 2 servings

Ingredients

1 large sweet yellow onion, Vidalia preferred 1 beef bouillon cube 2 tablespoons unsalted butter, cut into small cubes 1 tablespoon Cajun seasoning 1 teaspoon garlic powder ½ teaspoon smoked paprika ¼ teaspoon black pepper ¼ teaspoon onion powder Pinch of red pepper flakes, optional 4 tablespoons unsalted butter, for the Cajun garlic butter sauce 4 garlic cloves, freshly minced 1 teaspoon Cajun seasoning, for the sauce ½ teaspoon smoked paprika, for the sauce 1 teaspoon fresh lemon juice 1 tablespoon fresh parsley, finely chopped Fresh thyme sprigs, optional garnish Grated Parmesan cheese, optional garnish Flaky sea salt, optional finishing touch

Instructions

  1. Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Peel the outer skin from the sweet onion, keeping the root end fully intact to hold the onion together throughout the entire cooking process.
  2. Place the onion flat-side down on a cutting board. Using a sharp knife, make 4 deep cuts from the top downward, stopping ½ inch from the root end so the onion stays connected at the base. Gently fan the sections apart to create a blooming flower shape.
  3. Place the prepared onion cut-side up in the center of a large sheet of heavy-duty aluminum foil. Push the butter cubes down between the onion layers, distributing them as evenly as possible throughout all sections.
  4. Place the beef bouillon cube directly in the center of the onion where all cuts meet. Sprinkle Cajun seasoning, garlic powder, smoked paprika, black pepper, onion powder, and red pepper flakes generously over and between all layers.
  5. Bring the foil up around the onion and crimp tightly at the top to create a fully sealed packet. Place on a baking sheet and cook in the oven for 40–45 minutes, or in the air fryer for 18–20 minutes, until completely tender when pierced with a knife.
  6. During the final 10 minutes of cooking, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned. Add Cajun seasoning, smoked paprika, and lemon juice. Stir and cook for 30 seconds. Remove from heat and stir in fresh parsley.
  7. Carefully open the foil packet away from your face to avoid the hot steam. For golden caramelized tips, fold back the foil completely and broil uncovered for 2–3 minutes until the onion edges are beautifully charred.
  8. Transfer the onion to a serving plate. Spoon the Cajun garlic butter sauce generously over the top. Garnish with fresh thyme, grated Parmesan, and flaky sea salt if desired. Serve immediately while hot and bubbling.

Notes

Always keep the root end intact when cutting — this is the structural base that holds the entire onion together during cooking. Never use salted butter — combined with the bouillon cube and Cajun seasoning it will make the dish overly salty. For a smokier flavor, cook the foil packet directly on a medium-heat grill for 40–45 minutes with the lid closed. The Cajun garlic butter sauce can be stored separately in the refrigerator for up to 5 days and used as a finishing sauce for pasta, chicken, or roasted vegetables. For a vegan version, substitute butter with high-quality plant-based butter and use a vegetable or mushroom bouillon cube. Reduce Cajun seasoning by half and omit red pepper flakes for a kid-friendly mild version.

Find it online: https://juicymeatrecipes.com/viral-onion-boil-with-cajun-garlic-butter/