French Roasted Onions Recipe

Course: Side Dish

Cuisine: American

Keyword: baked onions

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings:

Calories: 296kcal

Author: Chef Jessica Formicola

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

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Equipment

9x13 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 9x13 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