Roasted French Onions
Tender roasted onions in a beautiful beef broth topped with gruyere and fresh thyme.
Servings: 4
Ingredients
- 3-4 medium yellow onions
- 4 tablespoons of butter, salted
- 1 tablespoon of soy sauce
- 1 tablespoon of tomato paste
- 1 teaspoon of worcestershire sauce
- 2 cups of beef broth
- 1/4 cup of gruyere, finely shredded
- fresh thyme
- crusty bread (optional)
Instructions
- Preheat your oven to 425 degrees
- Slice the onions in half, remove the peel and trim back the base to clean it up, but leave enough to hold the onion halves together
- Place the onions cut side down into an oven safe skillet and set aside for now
- Place 2 cups of beef broth into a small sauce over medium high heat and bring to a boil
- As soon as the broth is boiling, remove from the heat and whisk in 4 tablespoons of butter, 1 tablespoon of soy sauce, 1 tablespoon of tomato paste and 1 teaspoon of worcestershire sauce until everything is fully combined
- Place the onions into the broth cut side down and cover the skillet with foil
- Bake the onions covered for 30 minutes in a 425 degree oven and then carefully transfer the skillet out onto a heatproof surface
- Remove the foil and carefully flip the onions cut side up
- Spoon the sauce over the onions and place them back into a 425 degree oven
- Bake uncovered for another 40 minutes basting the onions every 10 minutes
- Serve with crusty bread and garnish with finely shredded Gruyère and fresh thyme