French Onion Stuffed Onions (Print version)

Tender baked onion shells filled with jammy caramelized onions, beef broth, sourdough croutons, and melted Gruyere.

# Ingredients:

For the onion shells

01 - 6 large yellow onions, about 3 lb (1.4 kg) total
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1 cup (240 ml) low-sodium beef broth, divided

For the caramelized filling

05 - 3 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - Chopped centers from the hollowed onions
08 - 1 teaspoon kosher salt, plus more to taste
09 - 1/2 teaspoon black pepper
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves, plus more for garnish
12 - 1 tablespoon all-purpose flour
13 - 1/3 cup (80 ml) dry sherry or dry white wine
14 - 3/4 cup (180 ml) low-sodium beef broth

For the topping

15 - 2 cups (90 g) sourdough bread cubes, toasted
16 - 1 1/2 cups (170 g) shredded Gruyere cheese
17 - 1 tablespoon chopped fresh parsley, optional

# Instructions:

01 - Heat the oven to 400 F. Trim the tops from the onions and peel away the papery skins. Trim the root ends just enough so the onions sit upright, then scoop out the centers, leaving two outer layers intact. Chop the removed onion centers and set them aside.
02 - Place the hollowed onions in a baking dish. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon kosher salt, and pour 1/2 cup beef broth into the dish. Cover tightly with foil and bake for 25 minutes, until the shells begin to soften.
03 - While the shells bake, melt the butter with 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion centers, 1 teaspoon kosher salt, and black pepper. Cook for 35 to 40 minutes, stirring often, until the onions are deep golden and reduced.
04 - Stir in the garlic and thyme and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute. Add the sherry and scrape the pan, then stir in 3/4 cup beef broth. Simmer for 4 to 6 minutes, until thick and glossy.
05 - Uncover the baking dish. Spoon the caramelized onion filling into the softened onion shells. Add the remaining 1/2 cup beef broth to the bottom of the dish if it looks dry.
06 - Return the dish to the oven, uncovered, and bake for 20 to 25 minutes, until the onion shells are tender when pierced with a knife.
07 - Top each onion with toasted sourdough cubes and shredded Gruyere. Broil for 2 to 4 minutes, watching closely, until the cheese is melted and browned in spots. Rest for 5 minutes, then garnish with thyme or parsley if using.

# Good to know:

01 - Best served hot while the Gruyere is melted and the bread is crisp.
02 - The filling and onion shells can be prepared one day ahead and assembled before baking.
03 - Use mushroom broth instead of beef broth for a vegetarian version.

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