Thursday, February 11, 2010

Baked Onions with Gruyere

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I found this recipe in a pdf document last night and had to type it up to make it. Now, as soon as I can get myself to the grocery store after the second blizzard in a week hit us yesterday (is anyone open yet?)....I will get some Gruyere cheese so I can make this. (even snagged the pic)
Figured I would share it awhile.

Baked Onions with Gruyere
serves 10
Onions turn tender and juicy when baked; a little gruyere makes them rich and irresistible.
5 Medium sweet white onions such as Vidalia
2 tsp extra virgin olive oil
Salt and freshly ground pepper
1 C low sodium beef broth
2 tsp soy sauce
1 C finely shredded gruyere cheese
2 tsp finely chopped fresh sage

1. Preheat oven to 400°F. Coat large shallow baking dish with cooking spray. Baking dish should be large enough to hold 10 onion halves.

2. Trim about ¼ inch off bottom and top of onion so that onions sit flat on baking dish. Cut onion in half crosswise and peel onion. Arrange onions cut sides up on baking dish.

3. Brush exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes.

4. In a 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.

5. Remove dish from oven and sprinkle cheese and sage over onions evenly and return to oven for an additional 5-7 minutes, or until cheese melts.

Get quality Baking Stones here.

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