Onion Parmesan Gratin

"I suggest doubling this recipe, this is a fantastic side dish to beef."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:




  • Slice the onions in half lenghwise, then cut crosswise into thin slices.
  • In a large skillet melt butter, then add in onions, thyme, cloves, pepper and salt; cover with lid and saute until the onions are very soft (about 10-12 minutes) adjust the salt to taste (do not add in too much salt as the Parmesan is salty!).
  • Transfer the onions to a buttered gratin dish or small casserole dish and smooth it out with a spoon.
  • At this point you can cover and let sit at room temperature to broil later.
  • Preheat the broiler.
  • In a small bowl whisk together egg yolks and whipping cream, the stir in Parmesan cheese.
  • Pour the mixture over the onions in the baking dish.
  • Place under the broiler (about 2-inches from heat).
  • Broil until the top is golden.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!


  1. Just perfect! We used nutmeg rather than cloves, but otherwise followed the directions exactly. We served this with grilled steaks and received rave reviews. Delicious!
  2. I gave this 5 stars. Yum! My family loved this recipe! My 4 yr old newphew who doesn't like onions said they were really good. My fiance complained that I didn't double the batch. I changed the recipe slightly. I did not add the cloves. I did not have Parmesan cheese so I used Romano. I even burned the top (first time broiling) and this turned out wonderful! I put this right in my recipe box. Thanks for posting a great recipe! Thanks christine (internetnut)
  3. My husband liked it, but I'm not sure about this one. I made the mistake of letting the milk/egg/parm mix sit for a while until I was ready to broil, so it was too thick to pour and that may have been part of the problem, but I still think I'll just stick to your incredible Onion Patties, Kitten. If I do try this again, I will leave the cloves out.
  4. Delicious! I made this exactly as written, using Vidalia onions. I liked the pinch of cloves; it added a nice, subtle flavor. Another added bonus is that it's simple and quick to make. Thanx for another great onion recipe. It's a keeper!
  5. OK, this is an onion-lover's heaven! This recipe is wonderful. Couldn't be any easier, and you can do much of it ahead. We loved it. Even my picky children ate everything. Thanks Kitten!



Find More Recipes