Frugal Gourmet's Baked Onions Au Gratin
photo by Baby Kato
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 medium yellow onions, peeled and sliced
- 2 tablespoons butter
- 1⁄4 cup dry sherry
- 1⁄8 teaspoon nutmeg
- salt and pepper
- 1⁄4 cup heavy cream
- 1⁄2 cup grated swiss cheese
- 1⁄4 cup grated parmesan cheese or 1/4 cup romano cheese, for topping
directions
- In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown or discolor.
- Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
- Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
- Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes.
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Reviews
-
I halved this recipe to 4 servings.<br/>I also could not get yellow onions, so used brown onions instead, but this was still great. The sherry and cream gave a lovely creamy yet rich taste, although I did use extra Parmesan cheese and really it was not necessary, I will stick to the recipe next time.<br/>The onions are great as a side dish and were really tasty with our roast chicken.<br/>Thanks Queen Dana for a wonderful and different way to serve onion.
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Oh My Goodness were these good. Dana this is my favorite recipe of the Tour so far. These onions are awesome. Soft and tender, perfectly cooked and nestled in a delicious sherry cream nutmeg sauce studded with swiss and parmesan cheese. I was in the taste bud zone, they are that good. When they were all gone, I still wanted more. Thank you for sharing a recipe that I have placed in My Favorites Cookbook for 2012. Kudos .... Made for the Fearlless Red Dragon's - ZWT8 - France.
RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.