Name: Roasted Onions with Gruyère Croutons
Yield: Makes 8 servings
Ingredients: 12 white pearl onions, peeled; 12 red pearl onions, peeled; 8 large shallots, peeled, halved through root end; 6 large green onions, dark green tops trimmed; 2 medium sweet onions (such as Vidalia), peeled, cut into 3/4-to 1-inch wedges through root end; 1 large red onion, peeled, cut into 3/4-to 1-inch wedges through root end; 1 brown-skinned onion, peeled, cut into 3/4-to 1-inch wedges through root end; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh thyme leaves; 1 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 3 cups coarsely torn 1/2-inch pieces rustic bread with crust; 1 cup low-salt chicken broth; 6 ounces Gruyère cheese, coarsely grated (about 1 1/2 cups packed); Sea salt flakes or crystals

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Roasted Onions with Gruyère CroutonsAndrea Chu

This combination of several different varieties of roasted onions, crunchy croutons, and melted cheese is great with the pork.

Recipe notes

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