French onion stuffed onion offers a twist on classic French onion soup by filling hollowed yellow onions with deeply caramelized onion, thyme, garlic, and a thickened beef broth mixture. The filled onions are crowned with cubes of toasted sourdough and an abundance of grated gruyere, then baked until gooey, golden, and bubbling. Allowing the edges to char slightly under the broiler brings an irresistible savory aroma. Serve warm for a comforting dish that balances sweet, savory, and creamy textures in every bite.
French Onion Stuffed Onion delivers everything you crave about French onion soup in a dramatic presentation. Rich caramelized onion filling gets tucked back inside hollowed onions and crowned with sourdough croutons and a blanket of Gruyere that broils up bubbling and golden. It is special enough for a dinner party yet somehow feels homey at the same time.
Why You Will Love This Recipe
Uses only grocery store staples with standout flavors
Each serving feels special and a little fancy without extra fuss
Layers of sweet savory and cheesy in every bite
Most of the work is hands off as the onions caramelize in the pan
The first time I made this my family could not believe how much flavor could come from humble onions. Now it is a special request whenever the weather turns chilly.
Ingredients
Large yellow onions: They make sturdy edible vessels and their mild flavor sweetens as they bake Choose firm onions without bruises or soft spots
Butter: This is key for classic French onion flavor Use high quality unsalted butter for the richest taste
Salt and black pepper: Enhance all the natural flavors of the dish Use kosher salt and freshly cracked pepper if possible
Garlic: Fresh cloves give a gentle bite Choose plump firm garlic for best results
Fresh thyme: Lends an herbal note that makes the filling taste restaurantworthy If using dried use half as much
Flour: Thickens the onion mixture to prevent soggy onions Choose unbleached all purpose flour
Beef broth: Adds deep savory flavor Look for low sodium broth with a short ingredient list or use homemade for even more richness
Sourdough bread: Makes the classic crouton topping The tang pairs well with the sweet onions Choose a rustic loaf with a sturdy crumb
Gruyere cheese: Melts beautifully and adds nutty sharpness Freshly grated Gruyere melts better than pre shredded cheeses
Step by Step Instructions
Prep the Onion Shells:
Slice about a quarter from the top of each onion and trim just the roots at the base leaving the bulb stable but open. Peel away only the papery layers. With a sharp knife score a star pattern into the top of the onion stopping before you cut all the way through the outer two layers. Use a spoon to gently scoop out the center layers so you are left with a sturdy bowl. Keep the hollowed onions and chop all the insides for the filling.
Caramelize the Onion Filling:
Heat a large pan over high and add butter. Toss in all your chopped onions. Sprinkle with salt and pepper so the moisture releases. Keep heat high at first to sear then lower to medium low stirring every few minutes. Let the onions slowly turn deep brown and jammy for about forty five minutes. Patience is everything for maximum flavor.
