ONION GRATIN RECIPE
This simple, savory onion gratin contains Italian red torpedo onions which are meltingly sweet when baked. A crisp breadcrumb crust gives just the right savory hint for a recipe that's excellent in early fall.
Provided by Jenny McGruther
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Melt the butter in a cast iron skillet over a medium flame until it begins to foam, toss the sliced onions into the hot fat and fry them, stirring frequently, until they release their fragrance and become tender and translucent.
- Preheat the oven to 425 degrees Fahrenheit.
- While the oven preheats, reduce the heat to medium-low, pour two cups cream into the skillet over the onions and simmer them together until cream thickens and is reduced by half, about fifteen minutes.
- In a separate bowl, stir two cups whole grain sourdough bread crumbs with two tablespoons minced fresh thyme and one-quarter cup minced Italian flat-leaf parsley. Season the mixture of breadcrumbs and herbs with unrefined sea salt as it suits you.
- Remove the onions and cream from the heat. Top them with seasoned breadcrumbs and one-half cup grated pecorino romano cheese.
- Place the onion gratin in an oven preheated to 425 degrees Fahrenheit and bake for twenty to twenty-five minutes or until the season breadcrumbs and cheese form a nice golden crust and the cream begins to bubble.
- All the onion gratin to rest for about five minutes before serving.
Nutrition Facts : Calories 450 kcal, Carbohydrate 36 g, Protein 9 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 101 mg, Sodium 613 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
THE BEST ONION GRATIN
Make and share this The Best Onion Gratin recipe from Food.com.
Provided by TJW2725
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Break the onion quarters apart to give you little "petals".
- Place these in an A4 sized dish or earthenware oven dish.
- Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic.
- Mix well, add white wine and cover tightly with two layers of tinfoil.
- Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden.
- Stir in creme fraiche (or sour cream) and sprinkle with cheeses.
- Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes.
- You can eat right away, or cool it down and flash it under the grill when the guests arrive.
- Enjoy!
Nutrition Facts : Calories 250.3, Fat 14.3, SaturatedFat 8.6, Cholesterol 48.6, Sodium 275.5, Carbohydrate 13.6, Fiber 1.6, Sugar 5.3, Protein 11.1
ONION GRATIN WITH FRESH THYME
A mixture of both yellow and red onions look quite attractive in tis bake of "blooming" onions. Look for smaller sized onions that are better for placement in the casserole dish.
Provided by Abby Girl
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place rack just above centre; preheat oven to 375.
- Thinly remove both ends of onions; peel onions. Cut each in half around the equator. Using a sharp knife, cross hatch these inner surfaces with cuts about 1/2 inch apart, going quite deeply down, but not through narrow ends of rounds. lay them snugly, cut side up, on a rimmed baking tray.
- Drizzle with oil, sprinkle with chopped thyme, salt and pepper. Bake uncovered for 20 minutes. Transfer onions, cross hatched side up, fitting snugly into a baking dish just large enough to hold all in a single layer, such as a large oval gratin dish or a 9 - 13 inch disyh.
- Stir cream with wine; pour over onions. Cover dish with foil; continue baking for 25 minutes or until onions are tender when pierced with the tip of a knife. Remove dish from oven; uncover onions.
- Increase oven temperature to 450.
- Sprinikle onions with Parmesan; then with Gruyere. Bake uncovered for 8 minutes or until cheese is golden and sauce is bubbling. Serve garnished with chopped thyme.
Nutrition Facts : Calories 288.1, Fat 20.8, SaturatedFat 11.5, Cholesterol 64.2, Sodium 423.2, Carbohydrate 12.3, Fiber 1.6, Sugar 5, Protein 12.7
CARAMELIZED ONIONS WITH THYME
Steps:
- Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
CREAMY POTATO GRATIN WITH CARAMELISED ONIONS
The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake
Provided by Good Food team
Categories Side dish
Time 2h35m
Number Of Ingredients 9
Steps:
- Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
- Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
- On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.
Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium
ONION-PARMESAN GRATIN
Steps:
- Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
- In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and cook over very low heat until the onions are very soft, about 10 minutes. Taste and adjust the seasoning.
- Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon. The recipe can be prepared several hours in advance up to this point. Cover and store at room temperature.
- Preheat the broiler. In a small bowl, combine the egg yolks and cream and whisk together well. Stir in the cheese. Pour the mixture over the onions in the baking dish. Place the baking dish under the broiler about 2 inches from the heat. Broil until the top is sizzling and golden, about 1 to 2 minutes. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 433 milligrams, Sugar 7 grams, TransFat 0 grams
ONIONS AU GRATIN
Most everyone cooks with onions, but few think of serving them as a vegetable side dish. My family really loves this recipe.-Christine Halandras, Meeker, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
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- Heat oven to 350°. Toss the onions with the olive oil and a pinch of salt. Place in a medium-sized casserole dish, with a baking tray underneath to catch any drips or spills. Pour the white wine over the onions. Bake for 1 hour or until the onions are completely tender, stirring halfway through.
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