Stuffed Onions
Serves 2 | Preparation time ~10 min, cooking time 1 hour
These stuffed, oven-baked onions - with additional garlic - mimic the flavor of French onion soup.
Instructions
Set the oven to 200°C/400°F, gas mark 6, no fan. Peel the onions and cut the tips/ends off. Halve the onions horizontally (rings visible) and place them cut side up on top of foil on a baking sheet or grid. Season with salt and pepper and drizzle with olive oil. Bake/cook the onions in the oven for 35-40 minutes until soft. Grate the cheese, soften the butter and toast the bread. Scoop the inner parts of the onions into a bowl. Leave the two outermost layers as cups/casings. Mix the scooped onion, a few tablespoons of olive oil, the softened butter, garlic, bread, thyme, ~0,5 teaspoon salt and a pinch of pepper with a hand mixer or blender into a smooth mixture/mush. Fill the onion cups with the mixture and sprinkle a good amount of cheese on top. Cook for 20 minutes until the cheese has melted and got some colo(u)r. Serve with e.g. air-dried beef and sliced pear. Garnish with thyme and mint.
Serves 2 | Preparation time ~10 min, cooking time 1 hour
These stuffed, oven-baked onions - with additional garlic - mimic the flavor of French onion soup.
Ingredients
✧ 2 medium-sized/large red onions
✧ 6-8 tablespoons of ev olive oil
✧ 10-15 g (0.35-0.53 oz/0.1-0.15 sticks/<1 tablespoon) softened butter
✧ 4-6 cloves of garlic
✧ 2 pieces of wheat bread/toast
✧ A handful of fresh thyme + a few twigs of thyme (and mint) for garnish
✧ ~0.75 teaspoon salt
✧ 0.3-0.5 teaspoon black pepper
✧ ~100 g Gruyère cheese
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✧ Serving suggestion: 40-55 g (1.4-1.8 oz/6-8 thin slices) Bresaola/air-dried beef and 1 pear to accompany
Instructions
Set the oven to 200°C/400°F, gas mark 6, no fan. Peel the onions and cut the tips/ends off. Halve the onions horizontally (rings visible) and place them cut side up on top of foil on a baking sheet or grid. Season with salt and pepper and drizzle with olive oil. Bake/cook the onions in the oven for 35-40 minutes until soft. Grate the cheese, soften the butter and toast the bread. Scoop the inner parts of the onions into a bowl. Leave the two outermost layers as cups/casings. Mix the scooped onion, a few tablespoons of olive oil, the softened butter, garlic, bread, thyme, ~0,5 teaspoon salt and a pinch of pepper with a hand mixer or blender into a smooth mixture/mush. Fill the onion cups with the mixture and sprinkle a good amount of cheese on top. Cook for 20 minutes until the cheese has melted and got some colo(u)r. Serve with e.g. air-dried beef and sliced pear. Garnish with thyme and mint.
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