We’ve been traveling a great deal of late, for family events, birthdays, weddings and graduations. We are finally home for a while. What I came back with were many great ideas for a few blog posts. This Baked Onions In Beef Broth recipe is one of those ideas, a recipe that came from my husband’s Dad. He wasn’t sure where it came from, only that it’s been around for quite some time. What’s neat about this recipe is it’s more like a deconstructed French Onion Soup.
The funny thing about this recipe is I am not a fan of raw onions. Why? They don’t agree with me. That said, cooked onions are another matter. I do love onions cooked and in recipes.
This Baked Onions In Beef Broth recipe is pretty amazing. It can be a side dish or a meal in itself when served with hearty crostinis, a mixed green salad and a glass of good red wine.
Baked Onions In Beef Broth
With A Touch of Sherry
- 3 to 4 medium sweet onions, peeled and halved
- 3 tablespoons olive oil
- ½ teaspoon Kosher salt
- 2 teaspoons freshly ground pepper
- 2 tablespoons butter
- 2 cups good quality beef broth
- 2 teaspoons soy sauce
- ¾ cup freshly grated Gruyere or Swiss cheese
- Sprigs of thyme – reserving extra for a garnish
- 3 tablespoons Creme Sherry
Preheat the oven to 400° F. Grease the bottom and sides of a large baking dish or casserole with olive oil. Coat the onions with olive oil, sprinkle with a bit of salt and pepper. Place the onion halves in the casserole dish, cut side up. Roast for 30 minutes.
Combine the broth and soy sauce and pour over and around the par-baked onions. Roast 60 minutes. Baste the onions about every 10 to 15 minutes. After 60 minutes, place a dab of butter on top of each onion half. Sprinkle the grated cheese over each onion and place a sprig of thyme on top. Spoon the Sherry around the onions. Return the casserole dish to the oven for 2 to 5 minutes, or until the cheese is melted, bubbly and a bit toasted. Serve immediately.
Beverage Pairing Suggestions: Whether you’re eating these as an entree or with a hearty meat dish, it would pair very nicely with a Zinfandel such as Renwood Old Vine Zinfandel.
“Renwood Old Vine Zinfandel is brick red in color. The aromas are reminiscent of holiday spices, berry pie, and cedar. The flavor has ripe fruit with a background of nutmeg and mace. The tannins are moderate and ripe. Aging in American Oak lends a note of vanilla and a hint of coffee bean to round out the mélange of flavors.”
Notes: Use a very light hand with the salt; do not be tempted to add even a bit more. The broth will concentrate the salts in the liquid as it reduces in the cooking. If you prefer it without the Sherry, that’s fine. It just gives it that extra special background note hearkening to French Onion Soup.
These Baked Onions In Beef Broth are so worth the time it takes. They’re not hard to make, the ingredients are most often in anyone’s pantry, they just take a good amount of time to bake. When you’re in need of a special side dish, these go especially well with a hearty beef entree.
Time to eat…
If you enjoyed my “Baked Onions In Beef Broth,” check out my Crockpot Pot Roast, Oven Baked Sweet Potato Fries and an appetizer like Roasted Chicken Breast with Garlic Redskin Potatoes. Enjoy.
P.S. Take a moment to check out some of the tools I used for this “Baked Onions In Beef Broth” below. 🙂