onions au gratin with parmesan and sherry
(1 rating)
Pick sweet onions for this dish, such as Walla Walla, Vidalia or Maui
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(1 rating)
Ingredients For onions au gratin with parmesan and sherry
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2 tbsp. unsalted butter
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8 cups sliced sweet onions
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1/2 cu dry sherry or low sodium chicken broth
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2 sprigs fresh thyme
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2 dried bay leaves
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1/2 cup shredded parmigiano reggiano, 4 oz
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1/2 cup shredded gruyere cheese
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1/4 cup pitted kalamata olives, halved
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toasted baguette slices
How To Make onions au gratin with parmesan and sherry
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1Preheat 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.
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2Add 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.
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3Mix 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.
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4Remove and discard thyme sprigs and bay leaves. Sprinkle olives over onions and let cool slightly. serve onions au grating with baguette slices.
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