Friday, January 10, 2014

Creamy Onion Gratin

Creamy Onion Gratin

This was one of those recipes that I wasn't sure about but still couldn't resist.  And now that I've played with it a few times, I'm still not sure how to describe it except to tell you it tastes really good.  I came across it in Saveur and wondered about the fact that onions were the star of the dish instead of just an ingredient.  I also knew I'd need to lighten it up some because that much oil, butter and heavy cream in one dish better incorporate a whole lot of chocolate instead of onions!

Creamy Onion Gratin
I make bechamel sauce with milk instead of cream all the time so I wasn't concerned about that alteration.  But I also halved the amount of oil and I'm so glad I did.  Even with the smaller amount, the onions were swimming in it.  I was expecting a side dish but the result is more like a chunky dip that's delicious with a loaf of crusty bread.  Really, really delicious, actually, which is why I'm sharing it with you.  The onions don't absorb the oil they cook in so I may keep experimenting and simply remove them from the oil and just serve them in the sauce for more of a side dish feeling.  I also think some herbs, maybe a little oregano or fresh thyme, are worth adding.  So, it's a tough job, all this experimenting, but I'm willing to keep at it.  In the meantime, just make this and dip some bread into it and enjoy!

Ingredients
(Adapted from Saveur)

2 Onions, peeled and quartered
2 Tablespoons olive oil
1 Tablespoon unsalted butter
2 Tablespoons all purpose flour
1 Cup milk
1 -2 Tablespoons white wine (optional)
1/8 Teaspoon nutmeg
1/8 Teaspoon paprika
1/2 Cup grated Parmesan cheese
2 oz. Gorgonzola
Salt & pepper to taste

Creamy Onion Gratin
Place the onions in a baking dish (the one I used is 9" x 5") and toss them with the olive oil.  Bake in a 400 degree oven, stirring occasionally for about 1 hour or until the onions are tender and slightly browned.



Creamy Onion Gratin
Heat the butter in a large pan and whisk in the flour.  Whisk in the milk, nutmeg and paprika and cook for a few minutes on medium heat until the mixture thickens.  Add the Parmesan cheese and season with salt and pepper to taste.

When the onions are ready, add the sauce to the baking dish, raise the temperature to 425 degrees and return to the oven for another 15 - 20 minutes or until the mixture is a light golden brown.  Sprinkle with the Gorgonzola and serve warm.  Makes approximately 4 servings.

8 comments:

  1. ooooooooh I love how delectable this looks!!! onions are so delish and just mmmmm gorgeousness

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  2. i always say that I would be happy eating caramelized onions for the rest of my life? i change my answer to THIS!

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  3. OH the idea of smearing this on good bread sounds amazing. That with a glass of red wine would make my night!

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  4. YUM! I haven't had this in years - it looks deee-licious!

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  5. Side dish? No way. Just put the whole thing in front of me and give me a big spoon. Perhaps some bread with it, maybe.

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  6. I saw this shared over on Google+ - looks fantastic Anita!

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  7. I'm one of those people who love (cooked) onions so much. I like the idea of using this as a dip for bread.

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  8. This sounds amazing! We love onions in our home and I think the hubby would find this crazy good.

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