Baked Onion with Croutons and Gruyère

Main Dishes | Kazakhstani cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked onion with croutons and Gruyère

Ingredients

Pickled pearl onions - 12 heads
Shallot - 8 heads
Scallions - 6 stalks
Spanish onions - 2 heads
Spanish onions - 12 heads
Spanish onions - 1 head
Chicken Broth - 8 fl oz
Gruyère cheese - 6 oz
Country Bread - 6 oz
Olive Oil - 3 spoons
Thyme - to taste
Coarse Salt - 1 tablespoon
Ocean salt - to taste
Ground Black Pepper - ½ spoons

Step by Step guide

Step 1

Peel all the onions and chop them into small pieces. In a large bowl, combine with the chopped green onions, drizzle with olive oil, and sprinkle with thyme, coarse salt, and pepper. Gently mix together.

Step 2

Spread the onions in a single layer on a large baking sheet. In an oven preheated to 446°F, the onions should roast for about half an hour — during this time, they will become soft and start to brown.

Step 3

Cut the bread into 1 cm cubes, toast them in the oven for about seven minutes, and then allow the croutons to cool.

Step 4

Preheat the oven to 392°F. Transfer the onions to a wide, ovenproof dish (also in a single layer), pour over the broth, and sprinkle with croutons and grated Gruyère cheese. Bake for twenty minutes, until the cheese melts, sprinkle with sea salt — and serve.