Onions Au Gratin with Parmesan and sherry

Lynnda Cloutier


Pick sweet onions for this dish, such as Walla Walla, Vidalia or Maui

pinch tips: How to Peel Potatoes




2 tbsp. unsalted butter
8 cups sliced sweet onions
1/2 cu dry sherry or low sodium chicken broth
2 sprigs fresh thyme
2 dried bay leaves
1/2 cup shredded parmigiano reggiano, 4 oz
1/2 cup shredded gruyere cheese
1/4 cup pitted kalamata olives, halved
toasted baguette slices

Directions Step-By-Step

Preheat oven to 400. Melt butter in large cast iron or other ovenproof skillet over medium heat. Add onions, stirring til slightly softened; cover and cook til completely softened, 10 minutes.
Add sherry, thyme, and bay leaves; increase heat to medium high. Saute, uncovered, til liquid evaporates and onions are browning, stirring occasionally, 10 to 15 minutes.
Mix Parmigiano Reggiano and Gruyere, then stir 1/2 cup of cheese mixture into onion mixture. top with remaining 1/2 cup cheese and bake til cheese is bubbly and browned, about 20 minutes.
Remove and discard thyme sprigs and bay leaves. Sprinkle olives over onions and let cool slightly. serve onions au grating with baguette slices.

About this Recipe

Course/Dish: Vegetable Appetizers