Reminiscent of baked onion soup, these onions are mouth-watering good. Sweet, melt in your mouth, no matter how you mix up this recipe, these sweets are sure to be a winner with the whole family–even the kids! And easy, too. Sometimes my favorite part about cooking.
Baked Sweet and Savory Onions
4 sweet onions peeled and trimmed
4 TBSP butter
1/4 cup brown sugar
1/2 cup grated Gruyere cheese
Preheat oven to 400°F.
Trim root end of each onion just enough for onions to stand up without rolling. Do the same on stem end, then cut onions in half.
In a large greased baking dish or lined “lipped” cookie sheet, place onions root/stem end down with wider side facing up. Top each with pat of butter (1/2 TBSP) and then sprinkle with either brown sugar or cheese—or a combination of both!
Bake onions, uncovered, in middle of oven until very tender, 40 – 50 minutes depending on size of onions. When done, remove from oven. If your toppings baked down to the point you can’t recognize them, go ahead and sprinkle on extra! Onions will be very hot so allow them to cool slightly before serving warm.
8 side dish servings
Variations: For more tender onions, you can pre-boil whole, unpeeled onions for 20 minutes prior to baking.
As to filling, change it up with different cheeses, herbs, perhaps a bit of olive oil and balsamic vinegar…
Another option is to scoop out the center of each onion prior to baking, chop and mix it with a little butter, garlic and oregano, then cook until soft, about 3-4 minutes. Remove from heat. Stir in 1/3 cup cream and Parmesan cheese, salt and pepper and mix well. Transfer cooked onion mixture back into hollowed centers of the onions, spooning any excess around the bottom of pan and bake as indicated before.