Onions Au Gratin with Parmesan and sherry
·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
How to Make Onions Au Gratin with Parmesan and sherry
- 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.