Trying the Viral Onion Boil

Ingredients

For the baked onion

1 large yellow onion

1 tablespoon unsalted butter (to place inside the cored onion)

¼ teaspoon paprika

¼ teaspoon Cajun seasoning

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

⅛ teaspoon lemon pepper

⅛ teaspoon chili powder

Pinch of salt

½ teaspoon dried parsley (or a sprinkle of fresh parsley after baking)

Foil for wrapping

For the sausage boil sauce

1 tablespoon unsalted butter

2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)

6–8 ounces andouille sausage, sliced into coins

½ cup chicken broth or bone broth (optional, adds richness)

Juice of ½ lemon

1 teaspoon honey

¼ teaspoon Cajun seasoning

¼ teaspoon paprika

¼ teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon lemon pepper

Pinch of salt, to taste

1 boiled egg, halved (optional, for garnish)

Fresh parsley, for garnish

Directions

Preheat oven to 350 °F (175 °C).

Core the onion to create a small well in the center.

Add butter and seasonings (paprika, Cajun, garlic powder, onion powder, lemon pepper, chili powder, salt, parsley) into the well.

Wrap tightly in foil and bake for 1 hour, until the onion is soft and golden.

While it bakes, heat butter in a skillet over medium heat.

Add minced garlic and sauté for 30 seconds, until fragrant.

Add andouille sausage and cook until lightly browned (3–5 minutes).

Stir in broth, lemon juice, honey, and seasonings. Simmer for 3–4 minutes until slightly thickened.

Unwrap the onion and place it in a serving bowl.

Pour the sausage sauce over the onion, spooning extra sauce around it.

Garnish with parsley and boiled egg halves if desired.