Fried Onions and Croutons with Gruyère

Appetizers | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This is a great side dish for pork.

Ingredients

Spanish onions - 12 heads
Shallot - 8 pieces
Spanish onions - 12 heads
Scallions - 6 pieces
Spanish onions - 2 heads
Spanish onions - 1 head
Olive Oil - 3 tablespoons
Cumin leaves - 1 tablespoon
Coarse Salt - 1 teaspoon
Ground Black Pepper - ½ teaspoon
French Baguette - 1½ pieces
Gruyère cheese - 6 oz
Chicken Broth - 1 cup
Ocean salt - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F. Chop all the onions into small pieces and transfer them to a bowl. Drizzle with olive oil, sprinkle with chopped cumin, coarse salt, and pepper. Mix well. Spread in a single layer on a large baking sheet.

Step 2

Roast the onions until soft and golden brown for about 25–30 minutes.

Step 3

On another baking sheet, place the broken baguette into small pieces and bake until golden brown for 7–8 minutes. Let cool on the sheet.

Step 4

Layer the onions in a baking dish, cover, and refrigerate.

Step 5

Preheat the oven again to 356°F. Pour the broth over the onions and top with croutons. Sprinkle with cheese and bake for about 20 minutes. Sprinkle with sea salt and serve.