Baked Onions With Gruyere

Total Time
Prep 20 mins
Cook 1 hr 40 mins

This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen."

Ingredients Nutrition


  1. Preheat oven to 400 deg F.
  2. Coat a large, shallow baking dish with cooking spray or oil. The dish should be large enough to hold the onion halves.
  3. Trim about 1/4 inch off top and bottom of the onions, so that the halves will sit flat. Cut the onions in half crosswise and then peel them. Arrange the halves, middle cut side up, in the baking dish.
  4. Brush the exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes.
  5. In a glass measuring cup, combine the broth and soy sauce.
  6. Remove the onions from the oven, pour the broth mixture over the onions.
  7. Return the baking dish to the oven, and bake an hour longer, basting from time to time. If the sauce gets very low, add some water.
  8. Remove the dish from the oven and sprinkle evenly with the cheese and chopped sage. Bake 5 to 7 minutes longer, or until the cheese melts.
Most Helpful

Excellent recipe...we've made it several times - it is SOOO good. <br/><br/>However, last night, I found out the hard way that I shouldn't use Pyrex for a baking dish...As I was adding the beef broth, it exploded...Glass shrapnel EVERYWHERE! Very scary. I should have known better...DO NOT USE PYREX for this recipe!

flhri_1996 November 24, 2014

Am still smacking my lips! Umm ... so good! Made as posted and then put inside buttered bread and grilled in our Foreman for a wonderful lunch. Thank you for sharing duonyte!

WiGal August 10, 2011

Yes this does look and taste like just like Morton's. We really liked all that yummy baked gruyere on top. This is a recipe were you want to use a good quality beef broth. Like the way you have the onions cut as doing so makes them hold together nicely and the basting ensures that the beef flavor is infused into all layers of the onion, yum. Thank you for the post.

Debbwl January 16, 2011