Baked Onion Gratin

Stuffed baked onions are humble and surprisingly rich. As the onions roast, they turn sweet and tender, creating the perfect base for melted cheese and fresh herbs. Finished gratin-style, this dish feels cozy and elegant at the same time simple ingredients, deep flavor.

This is Let’s Veg comfort, baked slowly and served warm.

Olivia

Baked Onion Gratin

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Baked gratin onions stuffed with cheese and herbs until tender and golden. A rustic Let’s Veg recipe perfect for comforting vegetarian meals.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer, Main Course

Cuisine: American

Calories: 286

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 4 large yellow or sweet onions
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• Filling
• ¾ cup grated cheese Gruyère, mozzarella, fontina, or cheddar
• 2 tbsp grated Parmesan
• 2 tbsp fresh herbs finely chopped (parsley, thyme, chives, or rosemary)
• 1 clove garlic minced (optional)
• 2 tbsp breadcrumbs optional, for topping

Equipment

Oven Baking pans

Cooking Instructions

 

1. Preheat oven to 400°F (205°C).
2. Peel onions and cut off the top third. Scoop out the center layers, leaving a sturdy shell.
3. Brush onions with olive oil and season with salt and pepper.
4. Place onions in a baking dish, cut-side up.
5. In a bowl, mix grated cheese, Parmesan, herbs, and garlic if using.
6. Fill each onion generously with the cheese mixture.
7. Sprinkle breadcrumbs on top if using.
8. Cover loosely with foil and bake for 30 minutes.
9. Uncover and bake an additional 10-15 minutes, until onions are tender and tops are golden.
10. Rest 5 minutes before serving.

Nutrition

Calories: 286kcalCarbohydrates: 30gProtein: 9gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 247mgPotassium: 439mgFiber: 3gSugar: 17gVitamin A: 406IUVitamin C: 19mgCalcium: 251mgIron: 1mg

Notes

Sweet onions work especially well here

Add spinach or mushrooms to the filling for variation

Serve as a side or a vegetarian main with salad

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