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Ingredients

• 2 large Large Onion (keep the root end intact to hold the onion together)
• 1 stick Unsalted Butter (softened, for stuffing the onion)
• 2 tbsp Unsalted Butter (melted for the sauce)
• 1 tsp Paprika
• 1/4 tsp Cayenne Pepper
• 1/4 cup Chicken Stock (can use low‑sodium)
• 1/2 tsp Oregano
• 1/2 tsp Garlic Powder
• 1 tsp Taco Seasoning
• 1/2 tsp Lemon Pepper
• 2 cloves Garlic (minced)

Instructions

1. Prepare the Onion

   Cut off the top of each onion, peel away the outer skin, and keep the root end intact. Score a shallow line down the middle of the onion using a butter knife so the butter can be inserted.

   Time: PT5M

2. Stuff the Onion

   Insert the whole stick of softened butter into the cavity created by the score, pushing it in as far as possible.

   Time: PT5M

3. Make the Spicy Butter Sauce

   Melt 2 tbsp butter in a small mixing bowl (microwave or stovetop). Stir in paprika, cayenne pepper, chicken stock, oregano, garlic powder, taco seasoning, lemon pepper, and the minced garlic until a smooth, thick sauce forms.

   Time: PT5M

4. Coat the Onion

   Place each butter‑stuffed onion on a sheet of aluminum foil and pour the sauce over it, making sure the onion is fully coated. Wrap the foil tightly to seal in the steam.

   Time: PT2M

5. Air‑Fry the Onion

   Preheat the air fryer to 350°F (175°C). Place the foil‑wrapped onions in the basket and cook for 40 minutes, turning halfway through for even browning.

   Time: PT40M

   Temperature: 350°F

6. Serve

   Remove the foil carefully (steam will be hot), unwrap, and serve the onion whole or sliced. Drizzle any remaining sauce from the foil over the top.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

12 g

Fat

20 g

Fiber

2 g