Melting Onions (French Baked Onions)

Imagine biting into an onion that doesn’t fight back. These melting onions are roasted in the oven until they’re so tender you can practically eat them with a spoon.

Then I take them full-on French onion soup style with beef broth, melty Swiss cheese, toasted panko and crispy sage. All the cozy flavor of a crock of French onion soup… without the actual soup bowl, the extra dishes or the drama.

What Are Melting Onions?

Melting onions are roasted onions that cook low and slow in the oven until they turn sweet, soft and almost jammy. Think of them as the onion version of melting potatoes. First, the onions roast to get caramelized edges. T

hen they finish in a shallow bath of broth so they soak up flavor and turn ultra tender. My French baked version leans into beef consommé, Swiss cheese, toasted panko and sage, so they taste like French onion soup married a pan of roasted onions.

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 a low-sodium 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. As will fresh sage which is also used for an optional topping.
• Cheese – Swiss or Gruyere are the most traditional for a crock of French Onion Soup, but white cheddar is perfect for the metly factor. Whichever you choose, freshly shredded so it doesn’t have any potentially gritty anti-caking agents on it.
• Sherry– Just a splash goes a long way and will take these onions over the top. If you are all out of sherry, other dry wines used for cooking like dry vermouth, marsala or a dry red wine can be a swap. Omitting it is also an option.
• Panko Bread Crumbs– I like the coarser grain. Plain or Italian are options as well.
• Fried Sage– This is totally optional but takes this from a ho-hum onion side dish to over-the-top restaurant style. Plus, it is delicious! Instructions on how to make it are in the notes section of the recipe card and all you need are a few fresh sage leaves and some olive oil.
• Salt & Pepper– The backbones of cooking.

How to Make Melting Onions (Step-by-Step)

1. Preheat the oven and then peel off the skin and trim the ends of 2 large sweet onions. Cut into thirds, approximately 1.5 inches thick. If the onions are small, just cut them in half and place the thicker side down in the pan. Place these slices into a 9×13 baking dish.
2. In a microwave safe bowl, combine the fats and seasonings. 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. If your oven has hot spots, rotate the pan halfway through cooking.
3. Remove and pour the beef consomme or beef broth and sherry wine into the bottom of the dish. Return to the oven for an additional 20 minutes.
4. Meanwhile, prepare the toasted panko topping. Toast until fragrant and remove from the heat.
5. Remove the onions and top evenly with the freshly shredded your choice of freshly shredded cheese and parmesan. Return to the oven until cheese has melted, approximately 2-3 minutes.
6. Remove and evenly divide the toasted panko on the onions and finish off with a piece of fried sage.

FAQ

What To Serve With Melting Onions

This roasted onions recipes is a classic holiday side dish throughout Europe, but the states are just now starting to become familiar with their magic. You don’t have to wait for a holiday to make them though! Here are a few other entrees that beg to be enjoyed alongside this onion side dish.

• Beefy Mains– Entrees like Beef Tenderloin Roast, eye of round roast, bacon wrapped filet mignon, steak frites or a prime rib roast all work so well with a onion side dish.
• Chicken– It doesn’t need to be a holiday to serve these delicious bites. They complement mains like honey mustard chicken, king ranch chicken casserole, grilled ranch chicken or buttermilk fried chicken.
• Pork– Try a juicy garlic herb pork tenderloin or brined pork chops.

More Delicious Sides

I often serve more than one side dish. Here are a few more favorites that pair well.

Melting 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

Cook ModePrevent your screen from going dark

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, 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, French

Keyword: baked onions, cheesy baked onions, French baked onions, French roasted onions, melting onions, melting onions recipe, onion side dish, roasted onions, roasted onions recipe

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