French Onions

Warning….these are addictive. Oh my are these onions good! So simple and yummy! You feel like it should be a special occasion…but you can have these on any old night…they are a cinch to throw together! Perfect with steak or chicken….mouth watering….goodness. Gosh, aren’t onions just grand??!?! Unsure why people call yummy, crusty, cheesey, oniony, goodness “French”….but whatever…

Yes, people may break out into a brawl for the golden crusty goodness on the sides of the dish. It is worth someone loosing an eye, in my opinion.
 May be the easiest thing in the world to make; in a bowl mix water, oil and Worcestershire. Toss in sliced onions. Mix up. Pour in baking dish.
 Use the same bowl to mix up croutons, cheese and parsley.
Bake and seriously Praise God for the onion cheesy goodness. Amen.
2 sweet onions sliced
1/4 C water
3 T Worcestershire
2 T olive oil
Toss and bake covered with foil 425 for 20 minutes.
Toss 1 C croutons, 1/2 C jack cheese, salt, pepper, dash olive oil, parsley. Pour over
onions and bake additional 5 minutes uncovered.


Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes…all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha’s Circle of trusted bloggers.
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5 thoughts on “French Onions

  1. marty (A Stroll Thru Life)

    This sounds sooooooooo good. I love onions and I am sure I would love this. Thanks for the recipe. Hugs, Marty

  2. Diane Hodrick

    Sounds yummy and looks yummy in your photos. I can almost taste 'em. Thanks for the recipe!

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