Prep 20 mins
Cook 25 mins
Southern cooking recipe found in our local newspaper.
- 6 tablespoons butter, divided
- 4 large vidalia sweet onions, halved lengthwise, then sliced 1/4-inch thick (4 lbs)
- 3 tablespoons flour
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 1⁄4 teaspoon dried thyme leaves
- 1⁄4 teaspoon freshly grated nutmeg
- 1 cup half-and-half
- 1⁄2 cup chicken broth
- 1⁄4 cup freshly grated parmigiano-reggiano cheese, plus 3 tbsp
- 1 1⁄2 cups moderately coarse soft breadcrumbs
- Preheat oven to 375 degrees F. Lightly butter a 2-qt gratin dish or shallow casserole.
- Melt 2 tbsp butter in large skillet over medium-high heat. Add onion and saute 10-12 minutes, stirring often, until soft. Transfer to prepared casserole.
- Melt 2 more tbsp butter in same skillet over medium heat. Whisk in flour, salt, pepper, thyme, and nutmeg.
- Combine half-and-half and broth and gradually whisk into skillet. Whisk 2-3 minutes, or until thick and smooth. Blend in 1/4 C Parmigiano, taste, and adjust seasonings. Pour over onions, spreading evenly.
- Melt remaining butter and quickly toss with remaining Parmigiano and breadcrumbs. Scatter over top of gratin.
- Bake, uncovered, in center of oven 20-25 minutes or until bubbling and browned. Serve at once.