Recipe: Creamed Onion Gratin from Saveur Magazine
I don’t think I’ll have the time or patience to peel pearl onions. Luckily, the latest issue of Saveur contains a recipe that seems like a pretty good compromise. This rich creamed onion gratin uses yellow onions, which require much less prep work. The Gorgonzola adds a nice tang, but a nutty Gruyere would work well too. And I love how sweet the onions taste after an hour in the oven.
- 2 medium yellow onions, cored and quartered lengthwise
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup heavy cream
- 1/4 cup dry white wine
- Freshly grated nutmeg, to taste
- 1/2 cup finely grated parmesan cheese
- 3 ounces Gorgonzola, crumbled
- 1/4 teaspoon paprika
1. Heat oven to 350 degrees. Toss onions with oil in a 9x11-inch 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-quart saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about one 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.
Serves 6-8 as a side dish.
This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on Oct. 20, 2011.