With the rich flavor of French Onion Soup,
this side dish compliments any meal!
I’ve been preparing this delicious dish since I discovered the recipe in 2004 and it’s deliciously different from most other sides. It goes well with grilled foods or Holiday meats and looks great on a plate next to a green salad or other green veggie dish. You do need to baste it at least four times while baking but your efforts are worthwhile as the intensity of the broth and flavor is so incredible.
Try this dish soon and bring it to any gatherings you’re invited to. It’s a show stopper and definitely will be enjoyed by your guests.
Peppery Baked Onions
Recipe from Sunset Magazine, December 2004
- 4 medium yellow onions, peeled and halved
- Cooking spray
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2/3 cup less-sodium beef broth
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon dried rubbed sage
- 1/4 cup (1 ounce) finely shredded Gruyère cheese
Preheat oven to 400°.
Arrange onions, cut sides up, in a single layer in a shallow 2-quart baking dish coated with cooking spray. Brush tops of onions with oil; sprinkle with pepper and salt. Bake at 400° for 40 minutes. Add broth and soy sauce; bake 1 hour, basting every 15 minutes. Sprinkle sage and cheese evenly over onions. Bake an additional 5 minutes or until cheese melts.