Baked Onions Au Gratin Recipes

ONIONS AU GRATIN

Steps:

• Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.

BAKED ONIONS AU GRATIN

Steps:

• Preheat oven to 350°.
• In a large bowl, combine onions, 1/2 cup mozzarella cheese, margarine, flour, milk, and salt; mix well.
• Spoon onion mixture into an ungreased medium baking dish.
• Sprinkle with remaining mozzarella cheese and bread crumbs.
• Bake until cheese is melted and bread crumbs are browned, about 30 minutes.

BAKED ONIONS AU GRATIN

Steps:

• Saute onions in butter.
• Place onions in a 9 x 13 casserole dish with a slotted spoon.
• Stir in heavy whipping cream, white wine, and black pepper. Mix well.
• Top with cheeses.
• Bake at 375 degrees for 15-20 minutes.

FRUGAL GOURMET'S BAKED ONIONS AU GRATIN

Steps:

• In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown or discolor.
• Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
• Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
• Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes.

ONIONS AU GRATIN

Steps:

• Arrange onion sliced in a 10x6x2-inch baking dish.
• Combine boiling water, bouillon, thyme, salt and pepper; stir until bouillon dissolves.
• Pour over onions; dot with 1 Tablespoon butter; cover.
• Bake, covered, at 400 degrees for 20 minutes.
• Combine bread crumbs and melted butter, stirring well; stir in cheese.
• Sprinkle over onions.
• Bake, uncovered, for 10 minutes longer or until golden brown.

GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN

Steps:

• THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
• MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
• SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
• DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
• REDUCE heat to medium-low.
• ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
• SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
• REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
• GARNISH with thinly snipped chives and SERVE.
• GET READY to melt into your seat after just one taste!