Onions, mustard, thyme, Gruyére – the flavours of the most famous French soup become a mouthwatering bake with a crisp browned crust.
6 medium onions, peeled and halved
180 ml hot beef stock
3 Tbsp (45 ml) Old Brown Sherry
2 tsp (10 ml) Dijon mustard
Freshly ground salt and pepper
1 ½ cups torn pieces of French loaf of ciabatta
1 cup (250 ml) finely grated gruyére
Fresh thyme leaves
Olive oil for drizzling
Preheat oven to 180°C.
Place onions in a baking dish, cut sides facing up.
Combine stock, sherry and mustard and pour over the onions. Season well.
Cover with foil and roast for +- 30 minutes or until just tender.
Turn the heat up to 200°C.
Remove foil and sprinkle with bread bits, gruyére cheese and thyme leaves.
Drizzle with olive oil and roast for a further 15 – 20 minutes or until golden.
This is an ultimate side dish to take your dinner to the next level.
Pair with meat of your choice, crispy roast potatoes and slow roasted tomatoes for a 5 star meal.
