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BAKED ONIONS WITH FENNEL BREADCRUMBS

Savory, sweet, tender, melt in your mouth onions with a crispy panko breadcrumb topping. An easy vegan side dish that everyone will love.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6 servings
Calories: 76 kcal
Course: Side Dish
Cuisine: American , Vegan

Ingredients

  • 3 medium onions SEE NOTE
  • 2 tablespoon extra-virgin olive oil plus more for brushing on the onions
  • ¾ cups vegetable stock
  • 6 bay leaves
  • 1 teaspoon fennel seeds
  • ¼ cup panko breadcrumbs use gluten-free breadcrumbs if necessary
  • 1 ½ teaspoon minced sage

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F (218°C)
  2. Cut the onions in half, leaving the root ends intact and peel them. Be sure not to leave any of the tough layers on, it’s okay to peel 2 to 3 layers off.
  3. Brush the onion halves with olive oil, season with salt and pepper and place the flat side down in a large baking pan.
  4. Add the vegetable stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for approximately 1 ½ hours or until the onions are very tender and nicely caramelized.
  5. While the onions are baking, toast the fennel seeds in a small skillet over moderate heat until fragrant. Approximately 3 minutes. Transfer to a work surface and let cool. Use a morter and pestle to coarsely crush the seeds, or you can mince with a sharp knife. Transfer to a small bowl and add the panko breadcrumbs, sage, and the 2 tablespoons of olive oil. Season with salt and toss to combine.
  6. Carefully turn the onions over, flat side up, in the pan and evenly spoon the fennel breadcrumbs on top and bake for about 15 minutes, or until the crumbs are lightly browned on top. Discard the bay leaves and serve hot.

Notes

  • NUTRITION DISCLAIMER
  • Vidalia, white, or yellow onions work best for this recipe.
  • Make ahead – The baked onions can be refrigerated overnight. Let them return to room temperature and top with the fennel breadcrumbs before baking.
  • Use gluten-free breadcrumbs if needed.
  • Recipe adapted from Nancy Silverton in Food & Wine magazine.

Nutrition Information

Serving 7oz Calories 76kcal (4%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 138mg (6%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 63IU (1%) Vitamin C 4mg (4%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 76

% Daily Value*

Serving 7oz
Calories 76kcal 4%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 138mg 6%
Potassium 80mg 2%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 63IU 1%
Vitamin C 4mg 4%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.