French Onion–Stuffed Onions

Stuffing an onion with extra onion might look like overkill — that’s, till you chew into this wealthy and savory dish by F&W meals editor Paige Grandjean. The onions maintain their form throughout baking, whereas the juices from the vegetable and the caramelized onions which might be packed into the marginally hollowed heart are soaked up right into a slice of sourdough bread. Topped with Gruyère that melts over the roasted onion, the entire dish turns into a fork-and-steak-knife model of French onion soup gratinée. Do this recipe with a yellow onion or crimson onion — both will work with fantastic outcomes. Total, it’s an inviting dish that may flip heads on the desk. Serve it as a vegetarian principal course or as a facet dish. 

Notes from the Meals & Wine Check Kitchen

Select properly uniform onions for even cooking. Onions which might be extra squat in form (as a substitute of lengthy) are good, as they are going to have a wider opening for simpler stuffing.

Don’t be afraid to essentially pile it up when assembling the onions (even when it seems to be a bit precarious). It might seem like loads, however the cheese melts down, and it’s good to have the ability to see bits of the onion filling and the cheese spilling out and down the edges.

Make forward

Onions might be ready via step 1 and saved in an hermetic container within the fridge for as much as sooner or later. Proceed with the recipe as directed.

You possibly can hole out the onions as much as sooner or later prematurely. Retailer them hermetic within the fridge (and don’t overlook to save lots of the chopped-up insides).