Onions Au Gratin with Parmesan and sherry

Lynnda Cloutier


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

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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


  • 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.
  • 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.
  • 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.
  • 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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About Onions Au Gratin with Parmesan and sherry

Course/Dish: Vegetable Appetizers