Fried Onions and Croutons with Gruyère
Appetizers • European
Description
This is a great side dish for pork.
Ingredients
- Spanish onions 12 heads
- Shallot 8 pieces
- Spanish onions 12 heads
- Scallions 6 pieces
- Spanish onions 2 heads
- Spanish onions 1 head
- Olive Oil 3 tablespoons
- Cumin leaves 1 tablespoon
- Coarse Salt 1 teaspoon
- Ground Black Pepper ½ teaspoon
- French Baguette 1½ pieces
- Gruyère cheese 5 oz
- Chicken Broth 1 cup
- Ocean salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Chop all the onions into small pieces and transfer them to a bowl. Drizzle with olive oil, sprinkle with chopped cumin, coarse salt, and pepper. Mix well. Spread in a single layer on a large baking sheet.
Step 2
Roast the onions until soft and golden brown for about 25–30 minutes.
Step 3
On another baking sheet, place the broken baguette into small pieces and bake until golden brown for 7–8 minutes. Let cool on the sheet.
Step 4
Layer the onions in a baking dish, cover, and refrigerate.
Step 5
Preheat the oven again to 355°F. Pour the broth over the onions and top with croutons. Sprinkle with cheese and bake for about 20 minutes. Sprinkle with sea salt and serve.
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