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Peppery Baked Onions with Sage and Gruyère

Becky Luigart-Stayner
Yield 4 servings (serving size: 2 onion halves)
These onions have all the rich flavor of French onion soup and are a good accompaniment to roast beef, baked ham, or lamb.

Ingredients

  • 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

Nutrition Information

  • calories 110
  • caloriesfromfat 34 %
  • fat 4.1 g
  • satfat 1.6 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 4.7 g
  • carbohydrate 14.6 g
  • fiber 3.2 g
  • cholesterol 8 mg
  • iron 0.6 mg
  • sodium 271 mg
  • calcium 116 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.