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A whole onion served in buttery sauce with sliced andouille on a brown plate, garnished with chopped herbs.
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Andouille Onion Boil (Viral TikTok Foil Packet Recipe)

Sweet onions cored and packed with Cajun-spiced butter, wrapped in foil with sliced andouille sausage, and baked until completely tender and swimming in seasoned drippings. Squeeze lemon over the top and spoon every drop of those buttery juices back over it before serving.
Prep Time15 minutes
Cook Time55 minutes
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings (1 onion per serving)
Calories: 593kcal
Author: Dee Broughton

Equipment

  • Baking sheet or 9x13 baking dish
  • Heavy-duty foil
  • Spoon or apple corer
  • Small bowl for seasoned butter

Ingredients

  • 4 large sweet onions
  • 8 tablespoons butter divided
  • 2 teaspoons Creole seasoning plus more for garnish, we used Tony Chachere's
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon paprika plus more for garnish
  • 1 teaspoon dried parsley
  • 1 tablespoon minced garlic
  • 12 ounces andouille sausage sliced into 1/2-inch rounds
  • lemon juice for drizzling
  • fresh parsley for garnish

Instructions

  • Preheat the oven to 375°F. Set a baking sheet or 9x13 baking dish on the counter and tear off four large pieces of foil.
  • Peel the onions and trim the root end just enough to remove any dried bits while keeping the onion intact. Core each onion with a spoon or apple corer about an inch deep.
    Four cored, peeled onions sit on a wooden cutting board next to a vegetable peeler, garlic, parsley, an onion, and a small bowl of seasoning.
  • Pack a tablespoon of plain butter into each onion core. Set each onion in the center of a foil piece.
    Four whole onions with centers removed and filled with butter are arranged on a wooden cutting board. Nearby are parsley, garlic, an onion, spices, and a vegetable peeler.
  • Melt the rest of the butter. Stir in Creole seasoning, Old Bay, lemon pepper, paprika, dried parsley, and minced garlic until combined.
    A whisk sits in a green bowl filled with seasoned butter sauce; garlic and a bowl of spices are nearby on a light surface.
  • Pour the seasoned butter over the tops, letting it run into the onion layers. Wrap the foil up and around each onion, then crimp the edges tightly to seal.
    A whole onion topped with seasoning and butter sits on a sheet of aluminum foil, ready for wrapping and cooking.
  • Bake for 40 minutes.
  • Open the foil carefully and add the sliced andouille sausage around the onion inside each packet. Reseal the foil, then bake for 15-20 minutes, or until the onions are very tender when pierced through the center with a knife and the sausage is hot.
    • Check the center, not the edges.The outer onion layers soften first. Slide a knife straight into the middle—if there’s any resistance, reseal the foil and keep cooking.
  • Open the foil carefully and let the onions sit for a few minutes so the bubbling settles. Squeeze lemon juice over each onion, then sprinkle extra Creole seasoning and paprika over the top.
    Two foil packets on a baking tray, each containing sliced sausage and a whole onion with seasoning on top.
  • Garnish with fresh parsley, then spoon the buttery juices from the foil over the onion before serving.
    Boiled onions seasoned with spices being unwrapped from aluminum foil, and baked on a tray. A spoon drizzles liquid over one onion. Surrounding ingredients include parsley, garlic, and lemon.

Notes

  • Use sweet onions for the best texture—they soften into buttery, pull-apart layers.
  • Add andouille sausage after the first bake so it heats through without overcooking.
  • For a full boil-style upgrade, add raw shrimp during the final 10 minutes of cooking.
  • Always taste the butter in the foil before adding extra salt—Creole seasoning levels vary.
This recipe is a foil packet method, so it works just as well in the oven, on a grill, in a smoker, or over a campfire.

How to Cook Onion Boil on the Grill

Foil packets make this recipe perfect for grilling.
  1. Preheat grill to medium heat (375°F zone).
  2. Place sealed onion packets over indirect heat.
  3. Cook 40 minutes.
  4. Open packets, add andouille sausage.
  5. Reseal and cook 15–20 minutes more.
The onion should be completely tender when pierced through the center.

How to Make Onion Boil on a Smoker

This recipe works surprisingly well in a smoker.
  1. Preheat smoker to 275–300°F.
  2. Place foil packets directly on the grate.
  3. Cook 45 minutes.
  4. Add sausage and reseal.
  5. Cook 15–20 minutes more.
Fruit woods like apple or pecan add a subtle sweetness that pairs well with onions.

Campfire Onion Boil Method

This is basically a campfire foil packet recipe.
  1. Place sealed foil packets directly on hot campfire coals, not flames.
  2. Cook about 45–60 minutes, turning once halfway through.
  3. Open carefully and finish with lemon and parsley.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 28g | Protein: 19g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 900mg | Potassium: 736mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1294IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 2mg