Thursday, September 22, 2011

Peppery Baked Onions with Sage and Gruyère

      If you like onion soup you are going to love these Baked Onions from Cooking Light.  Cutting into this delicate side dish is like eating the best part of a crock of cheesy onion soup.  Brush the onion halves with olive oil, bake for 30 minutes in a hot oven, pour in the broth, cook for another 30 minutes and top off with cheese.  Use Vidalia onions if you can, baked in a dutch oven they're as sweet as candy.  I baked these in a 12 inch oven with 12 coals in a ring around the bottom and completely covered the lid with briquettes.   An excellent, elegant side dish and inexpensive too, serve them with a slotted spoon and watch them dissapear.

Peppery Baked Onions with Sage and Gruyère
4 medium yellow (Vidalia) onions, peeled and halved
2 tsp olive oil
3/4 tsp freshly ground black pepper
1/4 tsp salt
2/3 cup less-sodium beef broth
2 tsp low-sodium soy sauce
1/4 tsp dried rubbed sage
1/2 cup finely shredded Gruyère or Swiss cheese

     Lightly oil or spray dutch oven.
     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 prepared oven.
     Brush tops of onions with olive oil; sprinkle with salt and pepper.
     Cover and bake at 400 degrees for 30 minutes.
     Mix beef broth with soy sauce.  Pour over onions.
     Bake for 30 minutes more or until onions are brown and tender.
     Sprinkle sage and cheese evenly over onions; cover and bake for 5 minutes or until cheese melts.
     Makes 4 servings.

Brush onion halves with olive oil, season with salt and pepper

After 30 minutes cover with broth and soy sauce

Bake for 30 minutes more then top off with cheese

Like French Onion Soup on a platter


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