Have you ever craved French Onion Soup during the warmer months? Too heavy, too hot, maybe not. Here is your answer: French Baked Onions. All the goodness and taste of a hearty crock of French Onion Soup, but without the heaviness. Slowly roasting onions in beef consomme does two things; it caramelizes them and infuses them with the flavor of beef. Finish it off with a little bit of sage, salt, pepper and a slice of silky Swiss cheese and viola: French Baked Onions (French Onion Soup without the soup). The perfect side dish for any grilled steak!
Time: 1 hour 15 minutes
Serves: 4 sides
1. Preheat oven to 350 degrees. Lightly coat a large baking dish with cooking spray. I use 9×13, however you could go slightly smaller. Onions halves need to lay flat down and have a little bit of breathing room.
2. Lay onions halves into the baking dish. Pour beef consomme over top of onions. Add 1/2 cup water to bottom of the dish. Now that onions are pooled in rich, beefy flavor, place them in the oven.
3. Every 15 minutes for 1 hour, remove and baste with liquids in the bottom of the pan.
4. After a full hour onions should be translucent and soft. Top each onion halve with 1-2 slices Swiss cheese. Sprinkle 1/4 teaspoon sage on each slice. Season with fine sea salt and freshly ground pepper. Return to the oven for 3-4 minutes, or until cheese starts to melt.
5. Remove and serve immediately! Enjoy your French Baked Onions!