Onion Au Gratin Food

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.

BAKED ONIONS AU GRATIN

Steps:

• Saute onions in butter.
• Place onions in a 9 x 13 casserole dish with a slotted spoon.
• Stir in heavy whipping cream, white wine, and black pepper. Mix well.
• Top with cheeses.
• Bake at 375 degrees for 15-20 minutes.

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.

GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN

Steps:

• THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
• MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
• SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
• DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
• REDUCE heat to medium-low.
• ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
• SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
• REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
• GARNISH with thinly snipped chives and SERVE.
• GET READY to melt into your seat after just one taste!

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!

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.

SWEET ONION POTATOES AU GRATIN

Steps:

• Heat a small skillet with the butter over medium heat. Add the onions, season with salt ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Season with salt and pepper, to taste, and discard the bay leaf.
• While the onions cook, put the potatoes in a medium pot and cover with water. Bring to a boil, then salt the water and cook to tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot. Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste.
• Preheat the broiler.
• Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese. Put them on a sheet pan and brown under a hot broiler until bubbly, about 2 minutes. Remove from the oven and serve hot.

AU GRATIN SCALLOPED POTATOES & ONIONS

Steps:

• Preheat oven to 350 degrees F and grease a 9x13 baking dish.
• Melt 2 tablespoons.
• butter in small saucepan over medium heat and whisk in 1 tablespoons.
• flour.
• Add milk in slowly, constantly stirring.
• Add cracked pepper, oregano, basil and minced garlic and whisk until well blended and slightly thickened and set aside.
• Thinly slice potatoes and onions separating the onions into rings.
• Layer 1/3 of the potato slices, 1/2 of the onion rings and 1 cup of the cheddar cheese.
• Repeat one more time.
• End with the last 1/3 of the potato slices on the top.
• Pour the cream sauce evenly over potatoes, cover with bread crumbs and sprinkle melted butter over all.
• Bake covered for 1 hour, uncover and bake 15 minutes more or until done.

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.

BROCCOLI & ONION AU GRATIN

Steps:

• Heat oven to 350 degrees.
• In 1-quart saucepan melt 2 tablespoons of butter; stir in flour, salt, rosemary and pepper.
• Cook over medium heat, stirring constantly, until smooth and bubbly (about 30 seconds); stir in milk.
• Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil.
• Boil 1 minute.
• Remove from heat; stir in cheese until smooth; set aside.
• In greased shallow 1-quart casserole or 9" square baking pan, place broccoli and onion.
• Stir in cheese sauce.
• In small bowl, stir together all topping ingredients; sprinkle over broccole mixture.
• Bake for 25-35 minutes or until top is golden brown and broccoli is crisply tender.

BUTTERNUT SQUASH, APPLE, ONION AU GRATIN

Steps:

• Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
• Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
• In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
• Bake in preheated oven for 40 minutes.
• Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

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.

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

CARROTS AND ONIONS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
• In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
• Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

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.

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.