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.
- 2 medium yellow onions, cored and quartered lengthwise
- 1⁄4 olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 cup heavy cream
- 1⁄4 cup dry white wine
- Freshly grated nutmeg, to taste
- 1⁄2 cup finely grated parmesan
- 3 oz. Gorgonzola, crumbled
- 1⁄4 tsp. paprika
- 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.