The humble onion may seem an unlikely star for the dining table, but F&W food editor Paige Grandjean is changing that perception with her sophisticated take on the ingredient. She creates culinary magic by stuffing an onion with caramelized onions and topping it off with a slice of sourdough bread that soaks up the delightful juices. The addition of Gruyère, melting gratifyingly over the stuffed onion, ultimately turns the dish into an edible version of delicacy, reminiscent of French onion soup gratinée.

Whether it's a yellow or red onion, either is a great choice as both effectively absorb flavors and their naturally sweet taste is enhanced when roasted. The vibrant colors of these onions amplify their visual appeal, while their capacity to retain shape in high temperatures ensures a good presentation. Keep in mind that when picking out onions, opt for round ones over elongated ones, as these will provide a more generous pocket for the stuffing to go into.

Stuffed onions may appear overly packed during assembly, but rest assured, it's the right way. The cheese will melt down and will beautifully drizzle down the sides, revealing the delicious onion filling.

Prepping onions could be done a day prior and stored in an airtight container, while the scooped-out insides could be kept for later use.

The recipe then calls for white onions, generously bathed in a mix of warmed French onions, seasonings and beef stock, after which they are hollowed out into the perfect vessels. These are afterward nestled into a baking pan, seasoned further with olive oil, salt, and pepper, then baked until softened.

The hollowed onions are then moved to a paper towel-lined plate, while the leftover onion mix in the pan gets enhanced further with additional thyme and salt. This lush mixture is then spooned into the prepped onions, crowning each with a generous portion of Gruyère cheese. A hefty serving of this concoction is then settled atop a slice of rustic sourdough bread and garnished further with more thyme leaves and black pepper. The dish is then sent into the oven again until the cheese becomes bubbly and brown.

Introduce this savory dish to your dining table either as a vegetarian main course or as a delightful side dish. It’s guaranteed to make an impression and turn heads.