Peppery Baked Onions with Sage and Gruyère

Becky Luigart-Stayner

These onions have all the rich flavor of French onion soup and are a good accompaniment to roast beef, baked ham, or lamb.

Yield: 4 servings (serving size: 2 onion halves)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 34%
  • Fat: 4.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 14.6g
  • Fiber: 3.2g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 271mg
  • Calcium: 116mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peppery Baked Onions with Sage and Gruyère Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy