Roasted Onions with Grueyere Croutons

A variety of roasted onions, crunchy croutons, and melted cheese. A favorite on our Thanksgiving table!

INGREDIENTS

12 each white pearl onions ; peeled
12 each red pearl onions ; peeled
8 each large shallots ; peeled, halved through root end
6 each large green onions ; dark green tops trimmed
2 each medium sweet onions ; peeled, cut into 3/4-1" wedges through root end
1 each large red onion ; peeled, cut into 3/4-1" wedges through root end
1 each brown-skinned onion ; peeled, cut into 3/4-1" wedges through root end
3 tablespoons Extra virgin olive oil
1 tablespoon fresh thyme leaves
1 teaspoon coarse kosher salt
1/2 teaspoon Freshly ground pepper
3 cups coarsely torn 1/2" pieces rustic bread with crust
1 cup low salt chicken broth
6 ounces Gruyere cheese ; coarsely grated, about 1 1/2 cups packed
Sea salt flakes or crystals

Servings

INSTRUCTIONS

Roast onions until tender and beginning to brown in spots, 25-30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7-8 minutes. Cool bread on baking sheet. Arrange onions in single later in large casserole dish. DO AHEAD: Onions and croutons can be made up to 1 day ahead. Cover onions and refrigerate.

Store croutons in airtight container at room temperature. Bring onions to room temperature before continuing.

Preheat oven to 400. Spoon broth over onions to moisten. Scatter croutons over; sprinkle with cheese. Bake until heated through and cheese is melted about 20 minutes. Sprinkle with sea salt flakes and serve.

NOTES

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Roasted Onions with Grueyere Croutons

12 each white pearl onions peeled
12 each red pearl onions peeled
8 each large shallots peeled, halved through root end
6 each large green onions dark green tops trimmed
2 each medium sweet onions peeled, cut into 3/4-1" wedges through root end
1 each large red onion peeled, cut into 3/4-1" wedges through root end
1 each brown-skinned onion peeled, cut into 3/4-1" wedges through root end
3 tablespoons Extra virgin olive oil 
1  tablespoon fresh thyme leaves 
1 teaspoon coarse kosher salt 
1/2 teaspoon Freshly ground pepper 
3 cups coarsely torn 1/2" pieces rustic bread with crust 
1 cup low salt chicken broth 
6 ounces Gruyere cheese coarsely grated, about 1 1/2 cups packed
  Sea salt flakes or crystals

Preheat oven to 450. Combine all onions and shallots in large bowl. Drizzle evenly with olive oil, then sprinkle with thyme, coarse salt, and pepper; toss gently to coat. Spread out in single layer on large rimmed baking sheet.
Roast onions until tender and beginning to brown in spots, 25-30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7-8 minutes. Cool bread on baking sheet. Arrange onions in single later in large casserole dish. DO AHEAD: Onions and croutons can be made up to 1 day ahead. Cover onions and refrigerate.
Store croutons in airtight container at room temperature. Bring onions to room temperature before continuing.
Preheat oven to 400. Spoon broth over onions to moisten. Scatter croutons over; sprinkle with cheese. Bake until heated through and cheese is melted about 20 minutes. Sprinkle with sea salt flakes and serve.

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Nutrition

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Serving Size: 1 Serving (55g)
Recipe Makes: 8 Servings

Calories: 112
Calories from Fat: 84 (75%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.6g
Cholesterol 23.4mg		7 %
Sodium 431.6mg		15 %
Potassium 46.3mg		1 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 112

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