Description
A creative twist on French onion soup, featuring a whole onion hollowed out and stuffed with a savory beef and cheese filling, then baked until tender and bubbling.
Ingredients
Scale
For the Crust:
- 4 large yellow onions
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 cup shredded Gruyère cheese
- 1/2 cup beef broth
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Peel onions and slice off the top 1/4 inch. Carefully hollow out the center of each onion, leaving about 1/2-inch thick shell. Reserve the removed onion pieces.
- In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Add minced garlic, Worcestershire sauce, thyme, and chopped reserved onion pieces. Cook for 5 minutes, then stir in beef broth and simmer until liquid reduces slightly.
- Spoon the beef mixture into the hollowed onions, pressing gently. Top each onion with shredded Gruyère cheese.
- Place stuffed onions in a baking dish and bake for 25-30 minutes, until onions are tender and cheese is golden and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste.