Why You’ll Love Spicy Cajun Onion Boil Recipe
This recipe turns humble onions into something extraordinary with:
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Deep, buttery flavor with a spicy kick
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Simple ingredients and easy prep
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Versatile use — serve as a side or topping
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Great pairing with BBQ favorites
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large sweet onions
4 oz unsalted butter (1 stick), cut into pieces
6 tbsp beef broth (or chicken broth / water)
2½–3 tsp Cajun seasoning (to taste)
1 tsp garlic powder (or 3 cloves minced garlic)
½ tsp smoked paprika
½–1 tsp crushed red pepper flakes
Black pepper, to taste
Salt, only if needed at the end
Directions
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Prep the Onions: Peel and slice the tops off each onion. Core each onion about 1–1½ inches deep so you have a cavity for filling.
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Season & Fill: For each onion, place cut pieces of butter inside, pour in about 2 tablespoons of broth, and season with Cajun seasoning, garlic powder, smoked paprika, crushed red pepper, and black pepper. Hold salt until the end because the Cajun seasoning already contains some.
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Wrap & Cook: Wrap each onion tightly in heavy‑duty foil. You can cook them on a grill or smoker at 350–375°F for about 60–75 minutes. Or cook in an oven at 375°F for 70–80 minutes. The onions should be super soft and swimming in spicy butter sauce.
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Finish Strong: Carefully unwrap and stir the sauce with the onions. Taste and adjust salt or extra Cajun seasoning as needed. Optionally, place the open foil onions back over direct heat for 5–8 minutes to tighten the sauce and caramelize the edges.
Servings and timing
Serves about 3–4 people (one onion per serving). Total time is approximately 75–90 minutes, including prep and cooking.
Variations
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Make it milder: Use less crushed red pepper flakes or Cajun seasoning.
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Add herbs: Stir in a bit of fresh thyme or parsley after cooking for brightness.
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Cheesy finish: Sprinkle shredded cheese on top in the last few minutes of cooking for a melty crust.
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Vegetarian option: Substitute vegetable broth for beef or chicken broth.
Storage/Reheating
Let leftover onions cool completely, then wrap them in foil or place in an airtight container. Refrigerate for up to 3–4 days. To reheat, warm in the oven at 350°F until heated through. You can also unwrap and microwave portions if desired.
FAQs
What’s the best type of onion to use?
Sweet onions work best because they become tender and mellow when cooked, but other large onions can also be used.
Can I make this without aluminum foil?
Yes – you can use a lidded casserole dish that fits the onions and traps steam in place of foil.
How spicy is this recipe?
The heat level depends on how much crushed red pepper flakes and Cajun seasoning you use, so adjust to your preference.
Can I prepare this ahead of time?
You can prep the onions and seasoning earlier in the day and wrap them, then cook when you’re ready.
Can I use vegetable broth instead of beef broth?
Yes, vegetable broth or even water can be used if you prefer.
Should I add salt before cooking?
It’s best to wait until after cooking because Cajun seasoning often contains salt.
Can I make this in the air fryer?
Smaller onions might work in an air fryer, but adjust time and check doneness frequently.
What do I serve this with?
This pairs well with grilled meats, chicken, burgers, rice, or as a side to BBQ dishes.
Can I add more vegetables in the foil packet?
You can add diced peppers or mushrooms to cook alongside the onions for extra flavor.
How do I know when the onions are done?
They should be very soft to the touch when cooked and easily pierced with a fork.
Conclusion
Spicy Cajun Onion Boil turns simple ingredients into a bold, flavorful dish that’s easy to make and versatile. Whether you’re serving it with grilled meats or using it as a topping, this recipe brings rich, buttery spice to the table with minimal effort.
Spicy Cajun Onion Boil
This Spicy Cajun Onion Boil is a bold, flavorful twist on a Southern-style boil featuring onions, peppers, potatoes, and Cajun spices. It’s a simple, one-pot dish that brings heat and flavor to the table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boil
- Cuisine: Cajun
- Diet: Vegan
Ingredients
- 3 large sweet onions, peeled and halved
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1.5 lbs baby potatoes
- 2 tablespoons Cajun seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes (optional for extra heat)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 6 cups water
- 2 tablespoons olive oil or butter
- Fresh herbs or parsley for garnish (optional)
Instructions
- In a large pot, bring 6 cups of water to a boil.
- Add Cajun seasoning, paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper to the water. Stir well.
- Add the halved onions and baby potatoes to the boiling seasoned water.
- Boil for about 20 minutes or until the potatoes are fork tender.
- Add the chopped bell peppers and continue to boil for an additional 5 minutes.
- Drain the vegetables and return them to the pot or a serving dish.
- Drizzle with olive oil or melted butter and toss gently to coat.
- Garnish with fresh herbs or parsley if desired and serve hot.
Notes
- Adjust the Cajun seasoning and red pepper flakes to control the spice level.
- You can add corn on the cob or sausage for extra variety.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
