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Onion and Gruyère Recipe

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★★★★★

4.9 from 595 reviews

This Onion Gruyere Squash recipe combines the natural sweetness of roasted acorn squash with rich, caramelized onions and melted Gruyere cheese for a comforting and flavorful dish. Perfect as a side or a main for a cozy meal, the squash is roasted to tenderness, topped with savory onions infused with balsamic vinegar and thyme, then baked until bubbly and golden.

Ingredients

Scale

For the Squash

  • 2 medium acorn squash, halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Caramelized Onions

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons fresh thyme leaves, plus more for garnish

For Garnish

  • 1/4 cup chopped fresh parsley (optional)

Other

  • 1 1/2 cups Gruyere cheese, grated

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
  2. Season and Roast Squash: Brush the cut sides of the acorn squash halves with olive oil, then season evenly with kosher salt and ground black pepper. Place the squash cut side down on the prepared baking sheet and roast for 35 to 40 minutes, or until the flesh is fork-tender when pierced.
  3. Caramelize Onions: While the squash roasts, heat unsalted butter and olive oil together in a large skillet over medium-low heat. Add the thinly sliced yellow onions and kosher salt. Cook slowly, stirring occasionally, for 30 to 35 minutes until the onions become soft and develop a deep golden color. Halfway through cooking, sprinkle the onions with granulated sugar to encourage caramelization.
  4. Finish Onions with Vinegar and Thyme: Stir in the balsamic vinegar and fresh thyme leaves. Cook for an additional 2 minutes to meld flavors, then remove the skillet from heat.
  5. Fill and Bake Squash: Remove the roasted squash from the oven and carefully turn them cut side up. Lower the oven temperature to 375°F (190°C). Fill each squash cavity evenly with the caramelized onions, then top with a generous amount of grated Gruyere cheese.
  6. Bake Filled Squash: Return the filled squash to the oven and bake for 15 to 20 minutes, or until the cheese is fully melted and golden brown with bubbly edges.
  7. Garnish and Serve: Remove the squash from the oven. Garnish each serving with additional fresh thyme leaves and the optional chopped fresh parsley before serving warm.

Notes

  • Acorn squash can vary in size; adjust roasting time accordingly to ensure tenderness.
  • For a nuttier flavor, consider toasting the fresh thyme leaves before adding them to the onions.
  • This dish can be prepared ahead of time up to the point of assembling the filled squash; refrigerate and bake when ready to serve.
  • Gruyere cheese can be substituted with Emmental or a mild Swiss cheese for similar melting characteristics.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to maintain texture.

Keywords: acorn squash, caramelized onions, Gruyere cheese, roasted squash, fall recipe, vegetarian side dish

Find it online: https://liamjayne.com/onion-and-gruyere-recipe/