Four Onion Gratin Food

CREAMY POTATO GRATIN WITH CARAMELISED ONIONS

Steps:

• Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
• Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
• On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.

ONIONS AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• Melt the butter in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Transfer to the prepared baking dish. In a medium bowl, stir together the beef broth and flour until smooth. Mix in the cream and season with salt and pepper; pour over the onions. Sprinkle Swiss cheese and Parmesan cheese over the top.
• Bake for 25 to 30 minutes in the preheated oven, until cheese is golden brown and the sauce is bubbly.

ONIONS AU GRATIN

Steps:

• Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.

CARAMELIZED VIDALIA ONION AND POTATO GRATIN WITH FRESH SAGE

Steps:

• Preheat oven to 375 degrees F.
• Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
• Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.

ONION GRATIN

Steps:

• Spread the onion slices out in a baking dish and drizzle them with olive oil.
• Season with salt and pepper and sprinkle with the thyme.
• Bake in a preheated 375F/190C oven for 15 minutes.
• Meanwhile heat the heavy cream and wine in a sauce pan until it starts to bubble on the edges.
• Spoon the cream over the onions.
• Cover in foil and bake for another 25 minutes.
• Remove the foil and sprinkle the cheese on top.
• Increase the temperature to 450F/230C and bake until golden brown, about 5 minutes.

GROUND BEEF AND ONION GRATIN

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish.
• Heat the oil in a skillet.
• Brown beef with garlic; drain and mix in the 1/4 cup Parmesan cheese, set aside.
• Simmer the onions in boiling water for 10 minutes; drain and reserve 1/2 cup of the onion water.
• To the 1/2 cup onion water, add in the boiled onions, soup, dry mustard, salt, pepper cheddar cheese and green onions; mix well.
• Pour the mixture into a prepared baking dish.
• Bake for 25 minutes.
• Combine the 1 cup Parmesan cheese, bread crumbs and butter; mix well.
• Remove the dish from oven and set to broil.
• Evenly sprinkle the crumb/cheese mixture on the casserole and broil for about 2 minutes.

CREAMED ONION GRATIN

Steps:

• Preheat the oven to 375 degrees. Lightly grease a gratin dish or medium casserole.
• Cut off the root and tip of the onions. Slice in half length-wise and peel. Lay the cut-side of the onion down and slice length-wise into thick wedges.
• In a Dutch oven or heavy pot, melt two tablespoons of butter over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 40 minutes. Add the sherry and simmer until it evaporates. Remove the onions from the pan and pour through a fine mesh sieve. Let them drain while making the bechamel sauce. (Draining the onions prevents a runny gratin because the onions will continue to release more liquid in the oven.)
• In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for one minute. Add the scalded milk and cook, whisking constantly, until the sauce is very thick. Remove from the heat. Fold in the Gruyere and stir until completely melted. Season with salt and pepper, to taste. Add the onions to the cheese sauce and toss to thoroughly coat. Pour the onion mixture into the gratin dish.
• Melt the remaining tablespoon of butter and toss with the panko crumbs. Sprinkle over the top of the onions and bake until bubbly and golden brown, about 30 minutes. Serve warm.

ONION GRATIN

Steps:

• In a large size heavy skillet melt the butter and cook the onions over medium heat until soft, between 15 and 20 minutes, stirring frequently with a wooden spoon. You do NOT want the onions to be crunchy later.
• Add flour, stirring, and cook about 1 minute.
• Gradually stir in milk and cook 4 minutes; add cream, salt, and pepper.
• Remove skillet from stove top and set aside to cool slightly.
• Preheat oven to 400*F.
• When oven is pre-heated, taste sauce and adjust with more salt and pepper to suit your taste preferences (I like to add quite a bit more pepper).
• After taste adjustment, add 1 beaten egg to the cooled onion mixture and whisk thoroughly to combine.
• Pour the onion sauce into a lightly sprayed pie dish.
• Cover with layer of egg slices and sprinkle with cheese.
• Bake until lightly browned, about 15 minutes-depends upon your oven.
• Top with bacon crumbles.
• Allow to set for 5 minutes so that it will set up and be easier to plate.

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

GRATIN OF ONIONS

Steps:

• In a large saucepan mix together the onions, stock, grits, salt and pepper. Bring the mixture to a boil, reduce the heat to low, and cook gently for 20 to 25 minutes, stirring the mixture two or three times to prevent it from sticking to the pan, until the onions and grits are very tender.
• Preheat oven to 400 degrees. Butter a 6-cup gratin dish with about 1/4 teaspoon of the butter and add the remainder of the butter to the onion mixture. Using a hand blender or a food processor, puree the onion-and-grits mixture until it is smooth, and then pour it into the prepared dish. Sprinkle with the cheese.
• Place the gratin in the oven for about 15 minutes if the mixture is still warm when it goes into the oven, or about 30 minutes if the mixture has cooled. If the top needs additional browning, place the gratin under a hot broiler for a few minutes before serving.

ONION SOUP GRATIN

Steps:

• In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.

PEAR AND RED ONION GRATIN

Steps:

• Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.;
• Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.
• Preheat oven to 400degreesF.
• Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
• Roast for 30 minutes, stirring twice.
• Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.
• Recipe Tips & Notes:
• 1. Note: We like to use the Ian's brand of coarse dry breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets.
• 2. To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250degreesF oven until dry and crispy, about 15 minutes.
• Recipe Nutrition:
• Per serving: 188 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 3 mg cholesterol; 29 g carbohydrates; 4 g protein; 4 g fiber; 225 mg sodium; 215 mg potassium
• Nutrtion Bonus: Vitamin C (15% daily value).
• 2 Carbohydrate Servings
• Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 1 fat

ONION PARMESAN GRATIN

Steps:

• Slice the onions in half lenghwise, then cut crosswise into thin slices.
• In a large skillet melt butter, then add in onions, thyme, cloves, pepper and salt; cover with lid and saute until the onions are very soft (about 10-12 minutes) adjust the salt to taste (do not add in too much salt as the Parmesan is salty!).
• Transfer the onions to a buttered gratin dish or small casserole dish and smooth it out with a spoon.
• At this point you can cover and let sit at room temperature to broil later.
• Preheat the broiler.
• In a small bowl whisk together egg yolks and whipping cream, the stir in Parmesan cheese.
• Pour the mixture over the onions in the baking dish.
• Place under the broiler (about 2-inches from heat).
• Broil until the top is golden.
• Serve immediately.

FOUR-ONION GRATIN

Steps:

• Melt butter in heavy large skillet over medium heat.
• Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes.
• Add baby onions and cook 10 minutes longer, stirring occasionally.
• Mix in 2 cups whipping cream.
• Boil until cream is thickened to sauce consistency, about 10 minutes.
• Transfer vegetable-cream mixture to 6-cup shallow baking dish.
• Preheat oven to 425°F.
• Sprinkle breadcrumbs over onion mixture.
• Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes.
• Sprinkle with parsley.

THE BEST ONION GRATIN

Steps:

• Preheat oven to 400°F.
• Break the onion quarters apart to give you little "petals".
• Place these in an A4 sized dish or earthenware oven dish.
• Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic.
• Mix well, add white wine and cover tightly with two layers of tinfoil.
• Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden.
• Stir in creme fraiche (or sour cream) and sprinkle with cheeses.
• Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes.
• You can eat right away, or cool it down and flash it under the grill when the guests arrive.
• Enjoy!

FOUR-ONION GRATIN

Steps:

• Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally. Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)
• Preheat oven to 425°F Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley.