Wow, this came out looking just like the photo and was delicious. I will defiantly make it again and again. I did follow the recipe as written.
Creamed Onion Gratin
Sweet, translucent roasted onions marry beautifully with the béchamel and Gorgonzola in this rich casserole. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.
Enlarge Image
Credit: Todd Coleman
INGREDIENTS
2 medium yellow onions, cored and quartered lengthwise¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter
2 tbsp. flour
1 cup heavy cream
¼ cup dry white wine
Freshly grated nutmeg, to taste
½ cup finely grated parmesan
3 oz. Gorgonzola, crumbled
¼ tsp. paprika
INSTRUCTIONS
1. Heat oven to 350°. Toss onions with oil in a 9″ × 11″ baking dish and season with salt and pepper. Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. Heat oven to broil.2. Heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute. Add cream and wine, and cook, stirring, until thickened, about 5 minutes. Season sauce with salt, pepper, and nutmeg.
3. Pour sauce evenly over onions. Sprinkle with parmesan, dot with Gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes.
Ratings & Reviews (7)
loved it...we did not have blue cheese so we subbed gruyer and it was awesome...we are going to try it with blue and a little gruyer over mashed potatoes.
Great recipe...we had this with on Thanksgiving with roast duck, maple mashed sweet potatoes and steamed snow peas. It was a big hit and we decided it was a definite keeper.
Beautiful dish, well received by my Irish family who celebrated their first Thanksgiving. I added an extra onion, and used a soft blue rather than Gorgonzola, but it turned out delicious, and everyone raved. I didn't think my onions were small, but I felt that it could have handled at least one more onion, and possibly two more. It has been requested for our Boxing Day dinner.
Delicious. I have made it several times to accompany prime rib and it was excellent. Recommend serving it hot. It sets up as it cools and loses the oozy, cheesy goodness.
this was very good.
always fat and calorie conscious, so....how about just roasting the onions, then topping with gorgonzola and quickly broiling till browned?
Creamed Onion Gratin
5
5
6
7
.jpg)
