Stuffed Onions + Sage and Gruyére Cheese – a unique and absolutely delicious side dish to elevate any meal!
Delicious Stuffed Onions Recipe
Stuffed onions. With bacon, bread and cheese. Only three of the most delicious types of food on the planet! All sautéed together and stuffed into a hollowed out sweet, yellow onion.
Why This Recipe Works
- Onions: using the onions as the vessel for the stuffing works so well because it infuses both flavor and moisture into the it. You don’t need to eat ALL the outer onions shell, but man is it good!
- Stuffing: this stuffing is just next level with the bacon grease and cheese mixed in… almost want to make it all on its own!
What You Will Need
- large yellow onions: make sure you get the biggest, roundest onions you can find for this recipe!
- chicken broth: you could just use water, but using the broth just infuses more flavor into the onion.
- bacon: I recommend a smokey bacon here – that flavor will really come through later on in the dish.
- bread: you can use gluten-free or regular bread – sourdough would actually be amazing in here too.
- Gruyere cheese: need I say more! This cheese is so amazing.
- ground black pepper + ground sage + salt: just some seasoning to level up that flavor.
How to Make Stuffed Onions
- Take a yellow onion and cut about the top 1/4 off, if that. Then peel the onion and cut of the other end, ever so slightly, to ensure it will sit flatly in the pan.
3. Use a scoop to remove the inside of the onion. Save the insides. If you scoop and the bottom chunk comes out, leaving a gaping hole – it’s okay. Just trim it and put it back in once you are done scooping. It’s okay if it doesn’t fit perfectly anymore.
4. Place onions in a pan. Add enough chicken broth to cover the bottom of the pan by about 1/2 inch. The place in the oven for 20 minutes.
6. Cook your bacon. Add bread and the onion insides. And then sage, salt and pepper. Oh and some cheese 🙂
7. Stuff the onions and top with cheese.
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Stuffed Onions – A unique and absolutely delicious side dish to elevate any meal!
- 4 large yellow onions
- 1 cup chicken broth
- 6 slices of hickory smoked bacon, cut into 1 inch pieces
- 2 slices of bread, cubed
- 1 1/2 cups Gruyere cheese, shredded
- 1/2 teaspoon ground black pepper
- 3/4 tablespoon ground sage
- Preheat oven to 450 degrees F.
- Prepare onions by cutting off the top 1/3 inch. Remove skin. Cut of the bottom 1/4 inch just so they can sit flat. Use a spoon or cookie dough scoop to scoop out the inside of the onion.
- Save the excess onion that you scooped out and roughly chop it; set aside to be used in the stuffing later.
- Place hollowed out onions in deep baking pan.
- Add chicken broth to the bottom of the pan.
- Bake for 20 minutes (middle rack + uncovered) and then remove onions from pan, drain liquid, and return them to the pan. Drop oven temperature to 375 degrees F.
- While the onions are baking, cook bacon in skillet until they start to get crispy. Scoop out excess grease so there is about 2-3 tablespoons left in the pan.
- Add onion and let cook down for about 5-6 minutes, moving around fairly constantly.
- Add bread, sage and pepper; stir to combine.
- Remove from heat and fold in 1 cup of cheese.
- Stuff onions with bacon mixture and top with additional cheese.
- Bake for approximately 20 minutes.
- Let cool slightly, serve and enjoy!
- Prep Ahead: you can easily prep the onions ahead of time by hollowing them out and leaving them in the fridge, covered.
- Slightly adapted from Martha Stewart, Everyday Food, Fresh Flavors Fast (2010
Keywords: stuffed onions
Originally published March 22, 2017.