The Best Onion Gratin Food

FENNEL SOUP GRATIN

Steps:

• Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
• Preheat the broiler.
• Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.

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.

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.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

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!

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.

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.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

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.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

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!

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!