This whole roasted onion hints at the pleasures of French onion soup with its stuffing of beefy caramelized onions. The white onion itself, already mild, mellows further while roasting and offsets the sweet intensity of the Frenched onions.
Stuffing an onion with more onion may seem like overkill — that is, until you bite into this rich and savory dish by F&W food editor Paige Grandjean. The onions hold their shape during baking, while the juices from the vegetable and the caramelized onions that are packed into the slightly hollowed center are soaked up into a slice of sourdough bread. Topped with Gruyère that melts over the roasted onion, the whole dish becomes a fork-and-steak-knife version of French onion soup gratinée. Try this recipe with a yellow onion or red onion — either will work with wonderful results. Overall, it’s an inviting dish that will turn heads at the table. Serve it as a vegetarian main course or as a side dish.