Easy Roasted Cheese & Sage Onions Recipe | One-Pan Wonder
Roasted cheese & sage onions
Roasted cheese & sage onions
Ingredients
- 4 medium-sized onions
- 3 tablespoons olive oil
- 120 milliliters beef or vegetable stock
- 1 teaspoon miso paste
- 1 teaspoon maple syrup
- 100 grams gruyère or mature cheddar cheese
- 20 grams panko breadcrumbs
- 2 tablespoons fresh sage leaves, chopped (or dried sage)
Instructions
Step 1
Preheat your oven to 200°C (or 180°C if you're using a fan-forced setting). While that warms up, grab a couple of large onions and slice them in half crosswise—don't worry about getting them perfectly even; rustic is nice. Arrange the halves, cut-side up, in a small baking dish, then give them a good drizzle of olive oil and a generous pinch of salt and pepper. Slide them into the oven for about half an hour, until they're tender and starting to caramelize at the edges. While they roast, warm up your vegetable stock in a small saucepan and whisk in a spoonful of miso paste and a splash of maple syrup until it's all silky and combined. In a separate bowl, grate your cheese (whatever melty variety you're using) and toss it with some fresh breadcrumbs and finely chopped sage.
Step 2
After those 30 minutes are up, grab your vegetable or chicken stock and slowly pour it around the edges of the onions—don't worry about measuring exactly, just add enough to coat the bottom of your baking dish by about a quarter inch. Pop everything back in the oven for 20 minutes, then check on your onions: they should be starting to look soft and tender around the edges, and the stock should have reduced down quite a bit. If your onions still look firm or there's a lot of liquid bubbling away, give them another 10-20 minutes, basting once or twice with that delicious pan juice as they finish roasting. You'll know they're ready when a knife slides easily into the thickest part of an onion wedge and most of the liquid has evaporated into a glossy glaze.
Step 3
Spread the cheese mixture evenly over the hot onions right in the baking dish. Drizzle that tablespoon of oil all over the top — it'll help everything get nice and golden. Pop it back in the oven or under the broiler for about 3 to 4 minutes, just until the cheese is all melty and bubbling up around the edges. When it comes out, give those onions a good spoonful of that tasty glaze from the bottom of the dish before you serve them.
Nutrition Information
My Tip
Slice your onions while they're still warm from roasting — the residual heat makes them much easier to handle when pouring the stock around them, and you'll get better caramelization on those cut sides.
Leftovers
Transfer your roasted cheese and sage onions to a shallow airtight container, where the gruyère will keep nicely for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock to revive that luscious, melty texture.
Make It Your Own
Swap the beef stock for mushroom broth and add a splash of balsamic vinegar for a vegetarian twist that deepens the umami while keeping the dish rich and satisfying.