Baked Onions with Gruyère Recipe
Onions turn tender and juicy when baked; a little Gruyère makes them rich and irresistible.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 5 medium sweet white onions, such as Vidalia
- 2 tsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 cup low-sodium beef broth
- 2 tsp. low-sodium soy sauce
- 1 cup (about 4 oz.) finely shredded Gruyère cheese
- 2 tsp. finely chopped fresh sage
[/ingredients-left]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 400°F. Coat large, shallow baking dish with cooking spray. Baking dish should be large enough to hold 10 onion halves. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Trim about 1/4 inch off top and bottom of onions so that halves sit flat on a plate. Cut onions in half crosswise and then peel them. Arrange onion halves, cut sides up, in baking dish. [/step-item]
[step-item number=”3″ image_url=”” title=”” ]Brush exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes. [/step-item]
[step-item number=”4″ image_url=”” title=”” ]In glass measuring cup, mix beef broth and soy sauce. Remove dish from oven and pour sauce over onions. Return to oven and continue baking about 1 hour, basting occasionally. If liquid evaporates, add a little water. [/step-item]
[step-item number=”5″ image_url=”” title=”” ]Remove dish from oven and sprinkle cheese and sage evenly over onions. Bake 5 to 7 minutes more or until cheese melts. Serves 10.[/step-item][/step-list-wrapper]