Description
A delicious recipe for French Onion Stuffed Onions, featuring caramelized onions, savory beef broth, and a cheesy topping.
Ingredients
- 4 large yellow onions, preferably similar in size
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced, for the filling
- 3 cloves garlic, minced
- 1 teaspoon granulated sugar, optional
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- ¾ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon balsamic vinegar, optional
- 1 tablespoon chopped fresh parsley, for garnish
- 1 cup shredded Gruyère cheese
- ¼ cup shredded Parmesan cheese
- ½ teaspoon fresh thyme leaves, optional
- ½ cup beef broth or water for the baking dish
Instructions
- Preheat the oven to 375°F. Peel the four large onions and trim a small amount from the tops and bottoms so they can stand upright. Carefully scoop out the centers, leaving about 2–3 outer layers intact. Place the onion shells in a baking dish and drizzle with 1 tablespoon of olive oil. Pour ½ cup of beef broth or water into the bottom of the dish. Cover tightly with foil and bake for 25–30 minutes.
- While the onion shells bake, heat the butter and remaining tablespoon of olive oil in a large skillet over medium-low heat. Add the two thinly sliced onions and a pinch of salt. Cook for 25–35 minutes until soft and golden. Add garlic, black pepper, and thyme, cooking for another minute.
- Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the beef broth while stirring. Add Worcestershire sauce and balsamic vinegar, if using. Simmer for 3–5 minutes until thickened.
- Remove the partially baked onion shells from the oven. Spoon out any excess liquid and fill each shell with the caramelized onion mixture.
- In a small bowl, combine the shredded Gruyère and Parmesan cheeses. Generously mound the cheese mixture over each stuffed onion.
- Cover the baking dish loosely with foil and bake for 20–25 minutes. Remove the foil and bake for another 10–15 minutes until tender and cheese is golden. Broil for 1–2 minutes for a deeper crust if desired.
- Let the stuffed onions rest for 5 minutes before serving. Garnish with fresh parsley and thyme, and serve warm.
Notes
- Ensure the onions are similar in size for even cooking.
- Adjust seasoning to taste.
- For a vegetarian version, substitute beef broth with vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg