This is the time of year when I start to think about guests and new entertaining ideas. Maybe a new kind of side dish or an interesting take on an appetizer. Something hot and bubbly and comforting. And cheesy. It should definitely be cheesy. And where there's cheese there should be bread as far as I'm concerned.
La Brea Bakery makes my favorite kind. True story - my local supermarket always carried La Brea Bakery and that's where I'd pick up my loaf whenever I shopped. Then suddenly, they stopped carrying them. The outcry from all their customers was loud and the reaction was swift. Within a couple of weeks, the shelves were packed full of La Brea Bakery breads again.
I don't think they make a variety I dislike but the sourdough, in my opinion, stands up well in recipes. I use it for bread puddings and stuffings and in this heavenly gratin. I've made creamy onions before and slathered them on bread so why not go ahead and incorporate the bread into the dish? The only thing wrong with this dish is the restraint I need to display to not eat all the bread out of the dish before I serve it. It's a struggle. Enjoy!
Prep Time: 15 Minutes
Cook Time: 1 Hour, 20 Minutes
Ingredients (4 Servings)
- 3 Slices sourdough bread, cubed (I used La Brea Bakery Sourdough)
- 2 Onions, peeled and quartered
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 1 1/2 Cups milk
- 1/2 Cup grated Parmesan cheese
- 2 oz. Gorgonzola cheese
- Pinch of nutmeg
- Salt and pepper to taste
Pre-heat the oven to 400 degrees.
Place the onions in a baking dish (at least 9") and toss them with the olive oil. Bake, stirring half way through for about an hour or until the onions are mostly tender. Remove from the oven, but leave the oven on, and stir in the bread cubes so they get coated in the oil.
In a large skillet, heat the butter and whisk in the flour. On medium low heat, slowly whisk in the milk until the mixture begins to thicken. Stir in the Parmesan and Gorgonzola cheeses. Season with the nutmeg, salt and pepper.
Pour the mixture over the bread and onions and return to the oven for another 20 minutes until lightly golden brown.
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This post was sponsored by La Brea Bakery. Thank you for supporting the products I love and use in my kitchen.
Very interesting, I would like to taste itReplyDelete
This was INCREDIBLE. I used olive oil and rosemary rustic sourdough bread, and I crumbled some of my killer bacon (bacon sprinkled with brown sugar and cayenne and baked in the oven) on top. I had gorgonzola dolce on hand and the combination with the creamy sauce and nutmeg was wonderful. This will definitely be something to make again. Thank you.ReplyDelete