Spring brings out the organizer in me. I do a full purge and deep clean twice a year. That may sound like a lot to many of you, but I do it because when spring comes I can’t bear to have clutter in my house. I also do it around Thanksgiving time to have my home in order to receive the 50 plus guests I have for dinner and those that sleepover.
I think my OCD started when my kids moved out, it was just so nice to throw everything away, clean up their rooms and wake up every morning to a perfectly tidy house. The scotch tape was always where I put it, as were the stapler, pens, notepads and so many other things that used to disappear when they were home. The countertops stayed clean and I was able to find any kitchen utensil I needed.
Well, they are both back home again (sound familiar to any of you?) but they came back to much stricter rules. I have to say, they are handling it pretty well, but I still have moments when I know they took something and have not put it back. But that happens much less frequently, so I am not complaining. But things get out of place and I declutter just so I can find things again. So twice a year it is!
This rainy Saturday, I took some time off of organizing to cook. Like organizing, cooking is a form of therapy for me. I made some dishes that I knew we were never going to eat, which made my husband’s colleagues very happy.
I wanted something simple, so I looked in my pantry to see what needed to be used. After looking at a few recipes, I was able to put this one together and oh boy, is it good.
The onions are mixed with ingredients that make them cook down to be tender and beautiful. It tastes similar to French onion soup because admittedly, I used many of the same ingredients you would find in an onion soup recipe. After the onions are cooked to perfection, they are topped off with the gruyere cheese and croutons. I made my own croutons, but the store-bought ones would work just as well. Then the dish is baked until the cheese is melted and you have delectable onions with an ooey-gooey topping. If you like melted cheese, this one is a “must-try”. I had to walk away to stop myself from eating it!
This recipe will serve 4-6 people who will wish their dish was bottomless.
Ingredients for Roasted Onions with Gruyere Cheese
2 sliced sweet onions, halved and sliced
2 garlic cloves, minced
2 tbsp. butter
2 tbsp. Worcestershire sauce
1 tbsp. good olive oil
1/4 cup water
4 sprigs fresh thyme, thyme removed
1 cup croutons
1 cup grated gruyere cheese
1 tsp, kosher salt
1/2 tsp. freshly ground black pepper
Heat oven to 425°F.
Toss sliced onions with Worcestershire sauce, thyme, olive oil, water, salt, and pepper in a baking dish.
Cover, and place in oven to roast for 25 minutes.
Uncover and bake for 10 more minutes.
Take out of oven and top with gruyere cheese and croutons.
Place back in oven, and roast for 5 more minutes until cheese has melted.
It’s that simple! (This one really is!)
