Description
A show-stopping dish featuring whole onions hollowed out and stuffed with a rich, savory filling inspired by French onion soup, then baked to tender perfection.
Ingredients
Scale
For the Crust:
- 4 large yellow onions, peeled and hollowed
- 2 cups shredded Gruyère cheese
- 1 cup beef broth
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- 2 slices crusty bread, cubed
- 1 tablespoon olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Carefully hollow out each onion, leaving about ½-inch thick shell.
- In a skillet, melt butter over medium heat. Add the hollowed-out onion centers (chopped) and cook until softened, about 5 minutes.
- Stir in beef broth, thyme, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes, then mix in bread cubes and half the Gruyère cheese.
- Spoon the filling into each hollowed onion. Top with remaining cheese and drizzle with olive oil.
- Place onions in a baking dish, add a splash of broth to the bottom, and bake for 25–30 minutes until onions are tender and cheese is golden and bubbly.
Notes
You can customize the seasonings to taste.