French Onions

FrenchOnionsVertbfLOI pity the poor soul who felt they had to offer this recipe review on “Horrible… a waste of good cheese.”

Tasting a bit like a nice onion soup, I thought this simple (and decidedly NOT horrible) casserole a perfect addition to our dinner; and I am looking forward eagerly to having the leftovers at lunch on this chilly, damp day.

In defense of Pour Soul, I made a few small tweaks to the recipe; I only used one sweet onion, kept the other amounts much the same, and upped the baking times just a touch.

•1 sweet onion, sliced – I’m guessing you could do the two sweet onions called for, and maybe then use a larger, lower baking pan – I found one onion more than amply filled the casserole I was using
•3 tbsp Worcestershire sauce
•2 tbsp olive oil
•1/4 cup water
OnionsSlicedPotbfLO•1 cup croutons
•1/2 cup Gruyère cheese, shredded
•1/2 cup Parsley, coarsely chopped
•Salt and pepper
•Additional olive oil for the topping

Heat oven to 425º.

Toss the sliced onion with the Worcestershire sauce, olive oil, water, salt, and pepper in a baking dish. Cover and roast for thirty minutes, or until tender.

ChopsPlatebfLOToss the croutons with the Gruyère, parsley, additional salt, pepper, and a good sprinkling of olive oil. Arrange on top of the onions and return to the oven, uncovered, for another ten minutes.


But… I had some lamb chops to roast and asparagus to steam, so popped the cover back on and let the onions rest on the back of the stove while finishing dinner.

More better! Surely a plate of goodness.

Oh, and those parsleyed potatoes on the plate o’ goodness? I found a cool new (at least to me) recipe – check it out, ermmm, tomorrow.

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