Roasted French Onion Onion
Transform your dinner table with the comforting elegance of Roasted French Onion Onion, a unique twist on the classic French onion soup! This recipe features whole roasted yellow onions that are richly flavored with a savory beef broth and a splash of dry white wine, then topped with melted Gruyère and Parmesan cheeses for a golden, irresistible finish. Infused with garlic, fresh thyme, and a buttery glaze, each tender onion is roasted to perfection for a sweet, caramelized exterior and a soft, flavorful center. This show-stopping dish makes an ideal side or appetizer, served warm with its own luscious juices drizzled on top. With minimal prep and maximum flavor, it's the ultimate crowd-pleaser for any occasion! Keywords: roasted onions, French onion recipe, Gruyère cheese, caramelized onions, gourmet side dish.
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Recipe Information
Ingredients
- 4 pieces large yellow onions
- 4 tablespoons unsalted butter
- 1 cup beef broth
- 0.5 cup dry white wine
- 2 cloves garlic cloves, minced
- 4 sprigs fresh thyme
- 1 cup Gruyère cheese, shredded
- 0.25 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions, keeping the root end intact to hold them together during roasting.
Slice off the top 1/4 inch of each onion to create a flat surface. Using a sharp knife, score a shallow 'X' into the tops to help the flavors penetrate.
Place the onions in a baking dish. Drizzle with olive oil, then sprinkle with salt and black pepper.
Add the minced garlic and fresh thyme to the baking dish. Pour the beef broth and dry white wine around the onions to create a flavorful base.
Top each onion with 1 tablespoon of unsalted butter, placing it on the scored 'X' of the onion.
Cover the baking dish tightly with foil and transfer it to the preheated oven. Roast for 40 minutes.
Remove the foil and continue roasting the onions for an additional 25 minutes, basting occasionally with the juices in the pan.
In the final 10 minutes of roasting, sprinkle the shredded Gruyère and grated parmesan cheese over each onion. Allow the cheese to melt and form a golden crust.
Remove the onions from the oven and let them rest for 5 minutes. Garnish with chopped fresh parsley, if desired.
Serve warm as a side dish or appetizer, spooning some of the delicious juices from the pan over the onions for extra flavor.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 28.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1516 mg | 117% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1305 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
