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

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[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]

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Originally Published in Reader's Digest