Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted French Onion - Onion Recipe
    Lost? Site Map

    Roasted French Onion - Onion

    Roasted French Onion - Onion. Photo by Meghan Williams

    1/2 Photos of Roasted French Onion - Onion

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    AzureLynn's Note:

    My mother gave me this recipe. She states she saw it on a cooking show. I decided to give it a try and fell in love with it. I love onions any way -- roasted, carmelized and even fresh. I am giving her credit and putting it here for others to enjoy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the ends off the onion, just enough that it will rest flat on its root end.
    2. 2
      Peel off outer dry layers.
    3. 3
      Cut into wedges leaving the root end intact.
    4. 4
      Place on a square of heavy foil.
    5. 5
      Top with boullion and butter.
    6. 6
      Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion.
    7. 7
      Bake at 350 for 45 min to 1 hour.
    8. 8
      Remove from foil into a serving bowl and top with cheese while HOT.
    9. 9
      Enjoy with a piece of crusty french bread.

    Ratings & Reviews:

    • on November 25, 2005

      55

      All I can say is YUM! If I could rate it a 6, I would! I took Grease's advice the first time I made them and microwaved them for a bit (5 min in a container) and then buttered/seasoned and tossed them in the oven for 30 minutes. Can out great - realized I didn't have the right cheese so I subbed colby/jack which was fine (see pic above). Then the next day (today) when I was dying to have them again, I took some advice a friend at work gave me. She said to do the whole thing in the microwave (put it in a bowl with a plate set on top for a slightly vented seal). It actually worked great! So I microwave it for 10 minutes - top it with Kraft’s Italian blend and microwave it another minute or two and OH MY! Wonderful! (See the other picture above.) Thanks for sharing this one - it's an instant favorite – one I enjoyed almost daily for the first couple weeks after first trying it! Couldn’t get enough!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2005

      55

      The flavor is superb, I did fix my alittle different since I cut through the onion. I went ahead and slice the onion and place it in a pie pan. I dotted it with the butter and sprinkle the bouillon over the top. Covere with foil then baked. When the onion was tender I place provolone cheese on top of it and covered until the cheese melted. Served it with crusty bread and a salad for a complete delicious meal. It is a little salty but again we really enjoyed this easy recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2013

      55

      So yummy and it is something different to serve! I used 2 tsp of bouillon and about 1/2 Tbsp butter and it was still great. My onion fell apart when I unwrapped it so I will be careful not to cut so far down next time. I think maybe leaving an inch or so at the bottom of the onion should do it! I used regular cooking onions and I was surprised at the sweet taste of the final product. I truly loved this and will make it many more times. Thanks a bunch!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

    Advertisement

    Nutritional Facts for Roasted French Onion - Onion

    Serving Size: 1 (213 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 366.2
     
    Calories from Fat 276
    75%
    Total Fat 30.7 g
    47%
    Saturated Fat 19.4 g
    97%
    Cholesterol 80.6 mg
    26%
    Sodium 423.5 mg
    17%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 6.6 g
    26%
    Protein 8.8 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites