Cheesy French Onion Stuffed Onions (Print Version)

# Ingredients:

→ Filling and Onion Shells

01 - 4 large yellow onions
02 - 30 g unsalted butter
03 - Salt and freshly ground black pepper, to taste
04 - 2 cloves garlic, finely minced
05 - 2 teaspoons fresh thyme leaves
06 - 15 g plain flour
07 - 180 ml beef broth

→ Topping

08 - 100 g sourdough bread, cut into small cubes
09 - 120 g Gruyere cheese, grated

# Instructions:

01 - Slice the tops off each onion and carefully hollow out the centers, reserving the removed onion flesh. Ensure the outer layers are intact to form sturdy bowls.
02 - Finely chop the reserved onion flesh. In a large skillet over medium-low heat, melt butter and add chopped onions. Season with salt and black pepper, stirring frequently. Cook slowly for 45 minutes until deeply caramelized.
03 - Stir in minced garlic and fresh thyme, cooking until fragrant, about 1 minute. Sprinkle flour over the onions, stirring until fully absorbed. Gradually add beef broth, continuing to stir until a thickened mixture forms. Simmer to meld flavors, then remove from heat.
04 - Preheat oven to 220°C. Place hollowed onions upright in a baking dish. Spoon the caramelized onion mixture evenly into each shell. Bake uncovered for 30 minutes until onions are fork-tender.
05 - Spread sourdough cubes on a baking sheet and toast in the oven for 15 minutes or until golden and crisp. Set aside.
06 - Remove onions from oven. Top each with a layer of Gruyere, a few toasted sourdough croutons, then another layer of Gruyere. Place under the broiler and cook until cheese is bubbly and golden brown.
07 - Allow to cool briefly before serving, ensuring fillings remain intact.

# Notes:

01 - Hollow onions gently to keep their structure intact for stuffing.
02 - Allow onions to caramelize at a low temperature to develop deep, sweet flavors.
03 - Broil cheese topping only until golden and bubbling, watching closely to avoid scorching.
04 - Vegetable broth can substitute for beef broth for a vegetarian alternative.
05 - Experiment with Swiss or Comte cheese for distinctive flavor variations.

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