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    You are in: Home / Recipes / Roasted French Onion - Onion Recipe
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    Roasted French Onion - Onion

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on October 20, 2008

      Delicious! I had a small onion, so I halfed the recipe and had it as a snack. I will try this at work for lunch by cooking it in the microwave.

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    • on July 29, 2008

      We liked it, just didn't love it. A very neat way to do onions, however we found the taste a little too 'chemically' for us due to the large amount of beef granules. Thanks for posting!

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    • on May 13, 2007

      Fixed this vegetarian style by substituting Knorrs Veggie Bouillion. I microwaved it in a covered corningware dish (I needed it cooked quick. It was fantastic.

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    • on April 28, 2007

      What a great way to accompany a grilled steak! I prepared Vidalias as directed and set them out on the grill (which took less time than the oven). Yummy! I think next time I will first microwave the onions after cutting to partially cook them and then assemble for the grill. This technique works great to shorten cooking time for baked potatoes so I'm hopeful!

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    • on January 04, 2007

      This was very yummy. Used chicken bouillion cubes though, and it was kind of salty. My husband and Company loved it, i did microwave it for 5 min first though.... Delicious!

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    • on February 09, 2006

      This was pretty good, with tender and crunchy bits. There was a bit too much butter for my taste- I'll halve it next time.

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    • on November 25, 2005

      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!

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    • on November 07, 2005

      I made this tonight with tuna burgers and mixed veggies. This was very good, a little salty but I didn't mind that. I put mozz. cheese on it but I think that another type of cheese would be better. I will be making this again and while we are camping! Thanks for sharing.

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    • on October 27, 2005

      I must share an idea, as I loved the recipe, but I need an onion soup for a class - Changec to "French Onion Flower Soup": prepared onions, place in the crockpot. Topped each with 1 teaspoon packaged dry au jus mixture, 2 teaspoons olive oil and 1 tablespoon butter. Crockpot on high for 4 hours, low for 3 hours. During the last hour added 4 cups beef stock. Scooped into soup bowls and garnished with strips of swiss cheese (grated cheese would be fine too). Thanks, SueYoung/LA

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    • on September 12, 2005

      We had these with grilled steaks. I used big aweet red onions and topped them with mozzarella. This is a real company dish! Fantastic! — Sep 5, 2005 I forgot to add; be sure to serve with lots of crusty bread to soak up the juice. We've had these several rimes now and the bread's a necessity!

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    • on July 31, 2005

      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.

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    • on January 26, 2005

      This was fabulous! It was a little salty but the boulion I used may be different than yours. To reduce the saltiness I added a little hot water which made it more soupy...delicous! Even my daughter who normally hates anything with onions gobbled it up!

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    • on January 17, 2005

      wow. that was so good and so easy! i think i saw it too, on the southern lady's show on foodtv but had forgotten about it til now. it was very salty (bouillon) but i will definitely be making this again!!!!! i might even add a little extra water to it and make french onion soup like this. thank you!

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    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%
    Detailed Nutrition Values About Nutrition Info

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