Onions Au Gratin
If you like French Onion Soup, you’re going to LOVE this dish. While a sure-fire hit in the fall, this delicacy is welcome any time of the year. Besides, spring/summer is when my sweet onions are ready for harvest! Either way, there’s nothing better than fresh sweet onions fresh from the garden and this recipe takes full advantage.
Taken from the magazine, Cuisine at home, it’s simple and easy to make, much like homemade French Onion Soup. And worth every minute. Sliced onions cooked until they caramelize are a guaranteed winner in any household and when you add cheese? The whole world mellows with sweetness–especially when we’re taking Gruyère cheese. (Is your mouth watering yet?) Good. Let’s get busy!
Onions au Gratin
2 Tbsp. unsalted butter
8 cups sliced sweet onions
1/2 cup dry sherry or chicken broth (I used sherry)
2 bay leaves
1/2 cup shredded Parmigiano-Reggiano cheese
1/2 cup shredded Gruyère cheese
1/4 cup pitted kalamata olives, halved (I skipped these)
Preheat oven to 400°F
Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add onions, stirring until slightly softened to make room in the pan (I don’t know what this means—I just sautéed the correct amount of onions); cover and cook until completely softened, 10 minutes.
Add sherry, thyme, and bay leaves; increase heat to medium-high. Sauté, uncovered, until the liquid evaporates and onions are browning, stirring occasionally, 10-15 minutes (mine may have been 20 minutes, but caramelizing onions is a fairly forgiving process).
Combine cheeses, then stir 1/2 cup of cheese mixture into onion mixture. Top with remaining 1/2 cup cheese and bake until cheese is bubbly and browned, about 20 minutes.
Remove thyme sprigs and bay leaves, then sprinkle with olives. Let stand to cool slightly before serving.
Makes 4 servings. Total time: approx. 50 minutes.