Creamed Onions Gratin Recipe | SAVEUR

Creamed Onion Gratin

Creamed Onion Gratin

Sweet, translucent roasted onions marry beautifully with bechamel and Gorgonzola in this rich casserole.

Todd Coleman

Sweet, translucent roasted onions marry beautifully with the bechamel and Gorgonzola in this rich casserole. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

Creamed Onion Gratin
Sweet, translucent roasted onions marry beautifully with the béchamel and Gorgonzola in this rich casserole.
serves 6-8

Ingredients

2 medium yellow onions, cored and quartered lengthwise
14 olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter
2 tbsp. flour
1 cup heavy cream
14 cup dry white wine
Freshly grated nutmeg, to taste
12 cup finely grated parmesan
3 oz. Gorgonzola, crumbled
14 tsp. paprika

Instructions

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.
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.
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.

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