Onion Gratin

on Sep 18 in Favorites, Side dish, Vegetables by
Onion Gratin

Oh boy, oh boy, oh boy, these are good. My family fights over who will eat the last one. Simple to make, and a great side. I usually triple this recipe to have some in the fridge to eat on philly steak sandwiches, or to use in panini’s. Great addition, to sandwiches and wraps Make sure you are patient and wait for the parm to turn brown. MMM MMM MMM…….

Serves 4 (as a side)

2 large sweet onions (peeled and sliced into 1/4 inch slices)
1 tablespoon grapeseed oil
salt and pepper to taste
1 tablespoon thyme; chopped (dried will do)
1 cup of heavy cream
1/4 cup of white wine
1/4 cup of parmigiano reggiano

Spread the onions onto a baking sheet and drizzle them with olive oil
Season with salt and pepper and sprinkle with the thyme
Bake in a preheated 375F oven for 15 minutes.
Meanwhile heat the heavy cream and wine in a sauce pan until it starts to bubble on the edges.
Transfer the onions to a baking dish and spoon the cream onto them.
Cover in foil and bake for another 35 minutes.
Remove the foil and sprinkle the parmigiano reggiano on top
Increase the temperature to 450F and bake until golden brown, about 5-8 minutes

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One Comment

  • Suz says:

    We all love caramelized onions, however
    this recipe takes it up a couple of notches. I will be making these tasty sounding morsels pronto!
    Thanks for sharing Saucy!

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