French Roasted Onions (Melting Onions)

Imagine roasting onions so tender that all you need is a fork to cut though the caramelized goodness. Top them off with melty cheese, seasoned toasted panko and a crispy piece of sage and you’ve got a side dish that tastes like a bowl of French onion soup, but better.

Here is your answer: French Baked Onions. All the goodness and taste of a hearty crock of French onion soup, but without all the heavy lifting or the heaviness of the original dish.

Why You’ll Love French Baked Onions

French Baked Onions are the perfect dish when you want French onion soup in a hurry. They are a great side dish recipe for any meal.

• Same Flavor, Less Time – French onion soup can be time-consuming; caramelizing onions and simmering the broth. This roasted onion recipe, is not however.
• Sweet & Savory – There is a reason sweet and savory go so well together, it’s flippin delicious. Roasting onions for an hour in the oven brings out their natural sugars. Pair that with tangy cheese and bold stock, and it’s a match made in heaven.
• Make Ahead Friendly– The heavy lifting, which is really just rosating, can be done ahead of time and then the finishing touches of cheese and bread crumbs can wait until right before serving.

Ingredients

With just a handful of ingredients, this recipe can be on your table.

• Sweet Onions – There are a few varieties to choose from, but most stores will simply label them “sweet onions.” They do not necessarily have more sugar in them compared to other onion varieties, but they do have less sulfur. That sulfur is what gives onions their potency and pungency.
• Beef Consomme or Beef Broth – Think of consomme as a heartier, more intense version of beef broth. You can make your own, but I find it is easier to buy it in the can. You can also use beef broth, you don’t need much, so I understand buying a whole can when you have some stock on hand is the clear winner.
• Rubbed Sage – Ground sage is a very fine powder whereas rubbed sage is in larger pieces and almost fluffy in texture. Rubbed sage has a more pronounced flavor than the ground type, but if you are in a pinch, the ground kind will work here.
• Swiss Cheese – This type of cheese generally has a mild tang and a bit of sweetness to it. Use more or less depending on your cheesiness level preferences.

Check out some of these other easy onion recipes:

• French Onion Chicken Casserole
• Onion Strings
• Pearl Onion Recipe
• French Onion Pork Loin
• Boiled Onions
• French Onion Dip
• French Onion Meatloaf
• Homemade Onion Soup Mix

French Roasted Onions Recipe

4.82 from 11 votes

French Baked Onions are the perfect dish when you want french onion soup without the soup. A side dish recipe perfect for any meal. 

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Total Time: 1 hour hr 20 minutes mins

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Servings: 4

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Equipment

• 9×13 Baking Dish

Ingredients

• 2 large sweet onions
• 2 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter , divided
• 2 teaspoons rubbed sage , divided
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon ground black pepper
• 1/3 cup beef consomme or beef broth
• 2 tablespoons sherry wine
• 1/2 cup panko bread crumbs
• 1/2 cup Swiss, Gruyere or white cheddar cheese , freshly shredded
• 2 tablespoons parmesan cheese , freshly shredded
• 6 leaves fried sage , optional, so instructions in the notes

Instructions

• Preheat the oven to 400°F.
• Peel and trim 2 large sweet onions. Cut into thirds, approximately 1.5 inches thick. Place these slices into a 9×13 baking dish.
• In a microwave safe bowl, combine the 2 tablespoons extra virgin olive oil , 2 tablespoons of the unsalted butter, 1 teaspoon of the rubbed sage, 1/2 teaspoon coarse sea salt and 1/2 teaspoon ground black pepper . Microwave on high for 30 seconds until the butter has melted.
• Baste both sides of each onion slice liberally with the liquid seasoning until there is none left. Roast for 40 minutes in the middle of the oven.
• Remove and pour the 1/3 cup beef consomme or beef broth and 2 tablespoons sherry wine into the bottom of the dish. Return to the oven for an additional 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon of unsalted butter in a small saucepan. Add the 1/2 cup panko bread crumbs and remaining 1 teaspoon of rubbed sage. Toast until fragrant and remove from the heat. Set aside.
• Remove the onions and top evenly with the freshly shredded 1/2 cup Swiss, Gruyere or white cheddar cheese and 2 tablespoons parmesan cheese. Return to the oven until cheese has melted, approximately 2-3 minutes.
• Remove and evenly divide the toasted panko on the onions and finish off with a piece of fried sage.
• If you've tried this recipe, come back and let me know how it was in the comments or star ratings.

Notes

To fry Sage: heat 1-2 teaspoons extra virgin olive oil in a small skillet. When hot, add the sage leaves, turning halfway through cooking. Fry for about 1 minutes on each side until they are just crunchy and a vibrant green hue. Remove using food tweezers or a fork to a paper towel lined plate. 

Storing – French Baked Onions can be stored in an airtight container or dish in the fridge for up to 5 days, but be sure to store them in their beefy goodness. I prefer to reheat mine in the oven to try and get some crisp back into the panko. You can also give them a fresh topping of panko.

Freezing – I do not recommend freezing melting onions.

Nutrition

Calories: 296 kcal, Carbohydrates: 19 g, Protein: 7 g, Fat: 22 g, Saturated Fat: 10 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 9 g, Trans Fat: 0.3 g, Cholesterol: 38 mg, Sodium: 567 mg, Potassium: 247 mg, Fiber: 2 g, Sugar: 9 g, Vitamin A: 429 IU, Vitamin C: 8 mg, Calcium: 183 mg, Iron: 1 mg

Author: Chef Jessica Formicola

Calories: 296

Course: Side Dish

Cuisine: American

Keyword: baked onions

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