Description
If nachos and French onion soup had a baby, it’d be this no-fry version of Outback’s famous ‘Bloomin’ Onion.’ Though easier to make and way less messy, it tastes every bit as good. Maybe better, since every bite is cooked perfectly crispy. This came out so well, I didn’t even think about making a sauce, but anything that pairs well with onions would be good scattered over top of these ‘onion nachos.’
Ingredients
- 2 large red onions, or as needed
- ½ cup panko bread crumbs
- ⅛ cup olive oil
- 1 clove garlic, finely crushed
- salt and freshly ground black pepper to taste
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 2 drizzles olive oil
- 1 tablespoon finely grated Parmigiano-Reggiano cheese, divided
- 1 teaspoon chopped fresh flat-leaf parsley, or to taste
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 8