Added to the collection, Revived, My next creation

photo courtesy of circlemakers.org

1. Steve spotted a recipe in Reader's Digest, (of all places), and asked me to make it. It turned out to be a delicious side dish that I can't wait to make again. It reminds us of French Onion Soup.

Baked Onions with Gruyére

5 medium, sweet onions such as Vidalia
2 teaspoons extra virgin olive oil
Salt and pepper
1 cup low sodium beef broth
2 teaspoons Soy sauce
1 cup finely shredded Gruyére
2 teaspoons finely chopped fresh sage (I used dried)
Preheat oven to 400 °F. Coat shallow baking dish (large enough to hold 10 onions haves) with cooking spray.
Trim about 1/4 inch off the top and bottom of onions so that halves will sit level in the pan. Cut onions in half crosswise and peel them. Arrange onion halves, cut side up, in baking dish.
Brush exposed tops with olive oil and sprinkle with salt and pepper. Bake for 35 minutes.
In a glass measuring cup, mix beef broth and soy sauce.remove dish from oven and pour sauce over onions. Return to oven and continue baking about 1 hour, basting occasionally. If liquid evaporates, add a little water.
Remove dish from oven and sprinkle cheese and sage evenly over tops of onions. Bake 5-7 minutes more until cheese is nicely melted.
Serves 10.

2. The change of seasons renews my interest in cooking. Cooler weather adds more options to the menu, especially recipes that were too heavy to eat in the summer like stews and casseroles.
3. I'm not fastidious about making tidy checkerboard patterns on our grass with the lawnmower. I make freestyle, circular lines that I imagine are more like crop patterns.

** Steve put the recipe link under "Comments" : )