Stuffed Onions + Sage and Gruyére
Our Stuffed Onions recipe is a unique and absolutely delicious side dish to elevate any meal! Perfect for the Holidays!
Ingredients
- 4 large sweet yellow onions
- 1 cup broth homemade chicken broth or vegetable broth
- 6 slices hickory smoked bacon cut into 1 inch pieces
- 2 slices bread cubed (recommend sourdough)
- ¾ tablespoon ground sage
- ½ teaspoon ground black pepper
- 1 ½ cups gruyere cheese shredded
Instructions
- Prep: Preheat oven to 450℉. Prepare 4 large sweet yellow onions by cutting off the top of the onion (approx. ⅓ inch). Remove tough outer layers. Cut off the bottom ¼ inch, so they can sit flat. Use a spoon (or cookie dough scoop or melon baller) to scoop out the inside of the onion. Save the excess onion flesh that you scooped out and roughly chop it; set aside to be used in the stuffing later.
- Bake Onions: Place hollowed out onions in a deep baking dish. Add 1 cup broth to the bottom of that pan. Bake for 20 minutes (middle rack + uncovered) and then remove onions from the casserole dish, drain liquid, and return them to the pan. Drop oven temperature to 375℉.
- Make Stuffing: While the onions are baking, cook bacon pieces in a large skillet over medium-high heat until it starts to get crispy. Scoop out excess grease so there is about 2-3 tablespoons left in the pan. Add the reserved chopped onion and let cook down over medium heat for about 5-6 minutes, moving around fairly constantly. Add bread cubes, ¾ tablespoon ground sage and ½ teaspoon ground black pepper; stir to combine. Remove from heat and fold in 1 cup of cheese.
- Stuff Onions: Use a spoon to scoop the bacon mixture into the cooked onions. Top with additional shredded cheese.
- Melt Cheese: Cover loosely with aluminum foil and bake for approximately 15 minutes. Remove foil and let bake an additional 5 minute or until cheese is melted.
- Serve: Let cool slightly, serve and enjoy!
Video
Notes
- Prep Ahead: you can easily prep the onions ahead of time by hollowing them out and leaving them in the fridge, covered until ready to make.
- Gluten-Free: simply use gluten-free bread.
- Dairy-Free: feel free to use a dairy-free cheese, if you need to!
Nutrition
Calories: 429kcal | Carbohydrates: 19g | Protein: 22g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 76mg | Sodium: 878mg | Potassium: 293mg | Fiber: 3g | Sugar: 6g | Vitamin A: 633IU | Vitamin C: 8mg | Calcium: 552mg | Iron: 1mg
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