Oignons doux cuits au beurre : un accompagnement étonnamment délicieux que tout le monde devrait essayer

Temps de préparation
Préparation : 10 minutes
Temps de cuisson : 1 heure
Durée totale : 1 heure 10 minutes
Portions : 4
Ingrédients
4 gros oignons doux (Vidalia si disponible)
4 cuillères à soupe de beurre non salé (environ 1 cuillère à soupe par oignon)
4 cubes de bouillon (poulet, bœuf ou légumes)
Sel, au goût
Poivre noir fraîchement moulu, au goût
Persil ou ciboulette frais hachés (facultatif, pour la garniture)

A quick note on the two ingredients that matter most: the onion and the bouillon are carrying almost all the flavor here, so they’re worth choosing well. A true sweet onion (Vidalia, Walla Walla, Maui) is the difference between mellow and sharp. And since the bouillon is essentially the seasoning for the whole dish, a good one — cube or a spoon of concentrated paste — pays off. Match it to what you’re serving: beef bouillon alongside steak, chicken with roast chicken, vegetable to keep it meat-free.

Instructions
Step 1 — Prep the oven and onions

Preheat your oven to 350°F (180°C) and line a baking dish or tray with a large sheet of foil.

Peel the onions. Trim the root end just enough that each onion stands upright on its own — but no more than that. Cut too deep and the onion falls apart as it bakes; you want it staying intact so it holds all that buttery broth inside.

Step 2 — Cut the cavity

With a small paring knife, cut a shallow cone-shaped well into the top center of each onion — like coring an apple, but only partway down. It only needs to be big enough to hold a bouillon cube and a pat of butter. Don’t hollow it out; you’re making a pocket, not a bowl.

Step 3 — Fill and season
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