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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Peppery Baked Onions with Sage and Gruyère

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

Cooking Light DECEMBER 2004

  • Yield: 4 servings (serving size: 2 onion halves)

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

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.

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
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Peppery Baked Onions with Sage and Gruyère recipe

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