Pear And Red Onion Gratin Food

ROASTED PEARS AND RED ONIONS

Roasted Pears and Red Onions image

Roasted pears and red onions are a unique holiday side dish that's a bit sweet and a touch savory. A splash of sherry vinegar adds a slight tang and the rosemary lends a woodsy note.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

4 semi-ripe medium pears, quartered and cored
1 large red onion, cut into 8 wedges
2 tablespoons unsalted butter, melted
2 tablespoons sherry vinegar
Coarse salt and ground pepper
2 sprigs rosemary

Steps:

Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary. Cover dish tightly with foil and bake until pears begin to soften, 20 minutes. Uncover and bake until pears are golden brown on bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves if desired and serve warm or at room temperature.

Nutrition Facts : Calories 83 g, Fat 3 g, Fiber 2 g

PEAR & RED ONION GRATIN

Pear & Red Onion Gratin image

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. From the Giant Eagle website.

Provided by Pinay0618

Categories Pears

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 large red onion
3 ripe bosc pears
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
fresh ground pepper
1 cup coarse dry breadcrumbs, preferably whole-wheat
1/3 cup grated parmigiano-reggiano cheese

Steps:

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 400°F.
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.

Nutrition Facts : Calories 156.2, Fat 6.8, SaturatedFat 1.4, Cholesterol 2.4, Sodium 229.3, Carbohydrate 21.4, Fiber 2.8, Sugar 7.7, Protein 3.5

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