Caramelized Onions

A favorite of all visitors
To The farm

Who can handle our no-nonsense cooking?


4 large white or yellow Onions.
We like them on the sweeter side and always prefer them fresh out of the garden. Onions are easy to grow anywhere, especially if you start with onion bulbs.

Fresh thyme to taste.
You can use dried thyme as well but that is a little lame.

Two (two serving) cubes of vegetable broth.
This should be the dried kind. If you like things less salty you can get away with only one but that certifies we don’t have any similar genetic make-up.

1/4 Cup of Olive Oil

1/2 of Parmesan Cheese.
If you are a Harris, you would use 1 and 1/2 to 2 cups.


A Step By Step Guide


1) Pre-heat oven to 375 degrees.

2) Slice onions into rounds, about 1/4” thick. The more you cook this, you will get a sense of how thin or thick you like the slices.

3) Place slices onto the bottom of a 9x13 casserole dish (preferably glass) or as big or small as you want adjusting accordingly. Fill in the little gaps between onions with extra sliced up onions.

4) Pour Olive Oil on top evenly throughout.

5) Shmoosh up vegetable cubes and sprinkle throughout. The more you spread it out the better.

6) Bake for 30 minutes or so. You want the onions golden and soft but not burnt. With about 5 minutes to go, sprinkle cheese on top and cook until bubbling.

7) You can eat now but get to the table quickly before your guests eat them all and leave none for you. That happens often, especially when your friend from college, originally from St. Louis, who married your friend from growing up, who also went to college with you, comes to visit.