{"id":4181,"date":"2024-02-06T18:36:23","date_gmt":"2024-02-06T18:36:23","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4181"},"modified":"2024-02-09T21:32:11","modified_gmt":"2024-02-09T21:32:11","slug":"french-onion-stuffed-onions","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/french-onion-stuffed-onions\/","title":{"rendered":"French Onion Stuffed Onions"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>French Onion Stuffed Onions<\/span><\/h2>\n
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This onion is stuffed with caramelized onions, like a thick version of french onion soup, and baked with lots of cheese on top!<\/span><\/div>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> onions<\/span><\/span><\/div>\n\n
Author: <\/span>The Food in my Beard<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> large<\/span> yellow onions<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span><\/li>
  • salt and pepper<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span><\/li>
  • 1<\/span> teaspoon<\/span> fresh thyme<\/span><\/li>
  • 1<\/span> tablespoon<\/span> butter<\/span><\/li>
  • 2<\/span> tablespoons<\/span> flour<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> beef broth<\/span><\/li>
  • 2<\/span> large slices<\/span> sourdough<\/span><\/li>
  • 1<\/span> cup<\/span> grated gruyere cheese<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>

    <\/span>Prep the onions<\/span><\/h4>
    • Start by trying to make the onions you will be using as a vessel because if you mess up, you have more onions to try with. Use the photos as a guide. Slice off about \u00bc of the top, then go to the bottom and slice only the roots off. Remove any layers that seem skin-like.<\/span><\/div><\/li>
    • Make slashes with your knife in a star shape at the open top of the onion, making sure not to cut the outer two layers. Any spoon will work but if you have a sharp spoon like a grapefruit spoon it will be easier. Use the spoon to scoop out the insides of the onion, leaving the outer two layers intact. Be careful as you get close to the base of the onion. I left a few extra layers at the bottom so the onion would be waterproof and there would be no leakage.<\/div><\/li>
    • Chop the insides of the onions you hollowed out, plus the remaining onions, into a large dice.<\/div><\/li><\/ul><\/div>

      <\/span>Cook the onion filling<\/span><\/h4>
      • Preheat a large pan to high heat and add the first butter. Add in the chopped onions. Season with salt and pepper. Cook, stirring occasionally, and changing the heat as needed, for about 45 minutes, until the onions are deep brown and have drastically reduced in size to about a cup.<\/div><\/li>
      • Add in the garlic, thyme, and second butter. Cook about 2 minutes. Add in the flour and stir to combine.<\/div><\/li>
      • Add in the broth. Stir and combine. Bring to a simmer and watch it thicken up. Simmer about 5 minutes. You want it to be very thick. Taste and adjust seasonings if needed. Remove from heat.<\/div><\/li><\/ul><\/div>

        <\/span>Stuff the onions<\/span><\/h4>
        • Preheat the oven to 425\u2109. Add the filling to the onions and put them in a baking dish. Cook about 30 minutes.<\/span><\/div><\/li>
        • Meanwhile, cut the sourdough into cubes and put them on a baking sheet. Bake them for about 15 minutes.<\/div><\/li>
        • Top the onions first with a little cheese, then the bread, then more cheese. Smother them as much as possible and don’t worry about overflow.<\/div><\/li>
        • Turn the broiler on and put the onions back in the oven. Broil on high for about 5 minutes until the cheese is fully melted and the bread and cheese is charring in some areas.<\/div><\/li>
        • Allow to cool for 5 minutes. Serve with rice.<\/div><\/li><\/ul><\/div><\/div>\n
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