Roasted Onions with Gruyère Croutons

Ingredients for Roasted Onions with Gruyère Croutons

• 12 white pearl onions, peeled

• 12 red pearl onions, peeled

• 8 large shallots, peeled, halved through root end

• 6 large spring onions, dark green tops trimmed

• 2 medium sweet onions (such as Vidalia), peeled, cut into 3/4-to 1-inch wedges through root end

• 1 large red onion, peeled, cut into 3/4-to 1-inch wedges through root end

• 1 brown-skinned onion, peeled, cut into 3/4-to 1-inch wedges through root end

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon fresh thyme leaves

• 1 teaspoon coarse kosher salt

• 1/2 teaspoons freshly ground black pepper

• 725ml coarsely torn 1/2-inch pieces rustic bread with crust

• 240ml low-salt chicken broth

• 170g Gruyère cheese, coarsely grated (about 230g packed)

• Sea salt flakes or crystals

How to make Roasted Onions with Gruyère Croutons

Preheat oven to 232°C. 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 to 30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7 to 8 minutes. Cool bread on baking sheet. Arrange onions in single layer 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 204°C. 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.