Recipe by duonyte
This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen."
Top Review by flhri_1996
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!
- 5 medium sweet white onions, such Vidalia
- 2 teaspoons extra virgin olive oil
- fresh ground black pepper
- 1 cup low sodium beef broth
- 2 teaspoons low sodium soy sauce
- 1 cup finely shredded gruyere, about 4 oz
- 2 teaspoons finely chopped fresh sage
Directions See How It's Made
- Preheat oven to 400 deg F.
- Coat a large, shallow baking dish with cooking spray or oil. The dish should be large enough to hold the onion halves.
- 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.
- Brush the exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes.
- In a glass measuring cup, combine the broth and soy sauce.
- Remove the onions from the oven, pour the broth mixture over the onions.
- 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.
- 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.