The outside gets just slightly roasted, the inside turns soft enough to scoop, and all that butter sinks right into the layers.
It’s basically the same cozy vibe as the oven version… just without waiting forever.
And honestly? The edges get a little more interesting here.
Quick Info
Difficulty: Easy
Time: ~30 minutes
Servings: 2
Ingredients
Try this next: Best Crispy Rice Salad – Fresh, Crunchy & Honestly So Good
Chicken Tacos Recipe – Easy, Creamy & Ready in 25 Minutes
Easy Mini Quiche Recipe – Fluffy, Bite-Sized & So Good
Instructions
- Trim the ends of the onion, peel it, and cut a small well into the center—just enough to hold the butter. Don’t go too deep, you want it to stay intact.
- Place the butter right into that center, then add olive oil, garlic, Cajun seasoning, paprika, salt, pepper, and a tiny pinch of sugar over the top. Let it drip down naturally. It won’t look neat, and that’s kind of the point.
- Wrap the onion tightly in foil, making sure it’s sealed well so it doesn’t dry out. Air fryers can be intense, so this step actually matters more than you think.
- Place it in the air fryer basket and cook at 180°C (356°F) for about 25–30 minutes. Around the 20-minute mark you’ll probably start smelling it—that’s when it’s getting close, but give it a bit longer so the center softens properly.
- Carefully open the foil (watch the steam), then check the middle with a fork. It should slide in easily. If not, close it back up and give it another 5–10 minutes. Don’t rush this part—the texture is everything.
- Once it’s done, gently pull apart the layers and spoon that buttery, spiced liquid over the top. Add parsley if you want, or just go straight in while it’s hot.
Note
If you like a slightly roasted edge, open the foil for the last 3–5 minutes of cooking. It changes the texture just enough—still soft inside, but with a bit of bite on the outside.
Leave a Reply