French Onion Stuffed Onion (Printable Recipe)
Yellow onions filled with caramelized onions, garlic, thyme, topped with sourdough and melted Gruyere cheese.
# Ingredients You'll Need:
→ Main Ingredients
01 -
6 large yellow onions
02 -
3 tablespoons unsalted butter, divided
03 -
Salt and freshly ground black pepper to taste
04 -
2 cloves garlic, minced
05 -
1 teaspoon fresh thyme leaves
06 -
2 tablespoons all-purpose flour
07 -
1 1/2 cups low-sodium beef broth
08 -
2 large sourdough bread slices, cubed
09 -
1 cup freshly grated Gruyere cheese
# Steps to Follow:
01 -
Slice about 1/4 from the top of each onion and trim roots at base, leaving bulb stable. Peel away papery layers. Score a star pattern into the top, stopping before cutting through outer two layers. Gently scoop out center layers with a spoon, leaving a sturdy bowl. Reserve hollowed onions and chop all removed onion for filling.
02 -
Heat large pan over high heat and add 2 tablespoons butter. Add chopped onions and season with salt and pepper. Sear on high heat initially, then reduce to medium-low, stirring every few minutes. Cook slowly until deep brown and jammy, about 45 minutes.
03 -
Add minced garlic and thyme to caramelized onions, stirring constantly until fragrant, about 2 minutes. Add remaining tablespoon butter, then sprinkle flour over mixture. Stir until flour is absorbed. Gradually pour in beef broth while stirring. Simmer until thickened like gravy, about 5 minutes.
04 -
Preheat oven to 425°F. Nestle onion shells in snug baking dish to prevent toppling. Fill each shell with caramelized onion mixture. Bake 30 minutes until onions are tender and edges begin to color.
05 -
While onions bake, cube sourdough bread and spread on baking sheet. Toast in oven about 15 minutes until golden and crispy outside.
06 -
After initial baking, scatter small amount of Gruyere inside each onion. Top with toasted bread cubes, then heap remaining cheese to fully cover bread. Switch oven to broil and watch carefully as cheese bubbles and browns in spots, 5 minutes or less.
07 -
Allow onions to cool few minutes before serving. Filling will set slightly and flavors will meld together.
# Extra Tips:
01 -
Hollow onions carefully, leaving at least two layers for structural integrity during baking
02 -
Allow full 45 minutes for proper caramelization to develop maximum flavor depth
03 -
Monitor broiling closely to prevent cheese from burning
04 -
Can be prepared ahead through stuffing stage, then finished with bread and cheese before serving