Print

The ‘Volcano’ Stuffed Onion with French Onion Soup Flavors

Print Recipe

This inventive stuffed onion dish captures the rich, savory essence of French onion soup with a fiery ‘volcano’ twist—gooey melted cheese bubbling over caramelized onions, accented by fresh herbs and a hint of spice for an unforgettable flavor explosion.

Ingredients

Scale
  • 4 large sweet onions (such as Vidalia or Walla Walla)
  • 2 tablespoons unsalted butter
  • 3 cups thinly sliced yellow onions
  • 2 cloves garlic, minced
  • 2 cups beef broth (low-sodium)
  • 1/4 cup dry white wine
  • 1 teaspoon fresh thyme leaves, chopped (plus extra for garnish)
  • 1 bay leaf
  • 1 cup cubed day-old baguette or French bread
  • 1/2 cup grated Gruyère cheese (divided)
  • 1/2 cup shredded Emmental cheese
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon red pepper flakes (adjust for spice level)
  • Salt and black pepper, to taste
  • Olive oil, for drizzling

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare the onions: Peel and trim the large sweet onions, leaving the root intact to hold shape. Cut off the top 1/4 inch of each onion and carefully hollow out the centers to create bowls, reserving the removed onion flesh for filling. Place the onion shells in a baking dish.
  3. Make the filling: Heat butter in a large skillet over medium heat. Add the sliced yellow onions and caramelize for 20-25 minutes until deeply golden, stirring occasionally. Stir in the garlic and cook for 1 minute. Add the reserved chopped sweet onion, beef broth, white wine, thyme, and bay leaf. Simmer for 10-15 minutes until thickened. Remove the bay leaf and season with salt and pepper. Stir in the cubed bread, letting it soak up the liquid.
  4. Assemble the volcanoes: Mix the Dijon mustard and red pepper flakes into the filling. Stir in 1/4 cup Gruyère and Emmental cheeses. Spoon the mixture into the onion shells, mounding it high. Top each with the remaining cheeses.
  5. Bake: Drizzle with olive oil and bake for 25-30 minutes until the cheese is browned and bubbly like a volcano.
  6. Serve: Garnish with fresh thyme and serve immediately. Enjoy the molten 'eruption'!

Notes

For extra spice, increase the red pepper flakes or add a dash of cayenne. This dish pairs wonderfully with a crisp green salad. Leftovers can be reheated in the oven to maintain the melted cheese texture.

Nutrition

Find it online: https://www.delicetreats.com/volcano-stuffed-onion-recipe/