Baked Onions Au Gratin Recipes

ONIONS AU GRATIN

Steps:

• Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

CARROTS AND ONIONS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
• In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
• Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION

Steps:

• Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
• Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
• Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
• Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

BAKED ONIONS AU GRATIN

Steps:

• Saute onions in butter.
• Place onions in a 9 x 13 casserole dish with a slotted spoon.
• Stir in heavy whipping cream, white wine, and black pepper. Mix well.
• Top with cheeses.
• Bake at 375 degrees for 15-20 minutes.

BAKED ONIONS AU GRATIN

Steps:

• Preheat oven to 350°.
• In a large bowl, combine onions, 1/2 cup mozzarella cheese, margarine, flour, milk, and salt; mix well.
• Spoon onion mixture into an ungreased medium baking dish.
• Sprinkle with remaining mozzarella cheese and bread crumbs.
• Bake until cheese is melted and bread crumbs are browned, about 30 minutes.

CREAMED ONION GRATIN

Steps:

• Preheat the oven to 375 degrees. Lightly grease a gratin dish or medium casserole.
• Cut off the root and tip of the onions. Slice in half length-wise and peel. Lay the cut-side of the onion down and slice length-wise into thick wedges.
• In a Dutch oven or heavy pot, melt two tablespoons of butter over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 40 minutes. Add the sherry and simmer until it evaporates. Remove the onions from the pan and pour through a fine mesh sieve. Let them drain while making the bechamel sauce. (Draining the onions prevents a runny gratin because the onions will continue to release more liquid in the oven.)
• In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for one minute. Add the scalded milk and cook, whisking constantly, until the sauce is very thick. Remove from the heat. Fold in the Gruyere and stir until completely melted. Season with salt and pepper, to taste. Add the onions to the cheese sauce and toss to thoroughly coat. Pour the onion mixture into the gratin dish.
• Melt the remaining tablespoon of butter and toss with the panko crumbs. Sprinkle over the top of the onions and bake until bubbly and golden brown, about 30 minutes. Serve warm.

FOUR-ONION GRATIN

Steps:

• Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally. Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)
• Preheat oven to 425°F Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley.

ONION-PARMESAN GRATIN

Steps:

• Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
• In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and cook over very low heat until the onions are very soft, about 10 minutes. Taste and adjust the seasoning.
• Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon. The recipe can be prepared several hours in advance up to this point. Cover and store at room temperature.
• Preheat the broiler. In a small bowl, combine the egg yolks and cream and whisk together well. Stir in the cheese. Pour the mixture over the onions in the baking dish. Place the baking dish under the broiler about 2 inches from the heat. Broil until the top is sizzling and golden, about 1 to 2 minutes. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

GRATIN OF ONIONS

Steps:

• In a large saucepan mix together the onions, stock, grits, salt and pepper. Bring the mixture to a boil, reduce the heat to low, and cook gently for 20 to 25 minutes, stirring the mixture two or three times to prevent it from sticking to the pan, until the onions and grits are very tender.
• Preheat oven to 400 degrees. Butter a 6-cup gratin dish with about 1/4 teaspoon of the butter and add the remainder of the butter to the onion mixture. Using a hand blender or a food processor, puree the onion-and-grits mixture until it is smooth, and then pour it into the prepared dish. Sprinkle with the cheese.
• Place the gratin in the oven for about 15 minutes if the mixture is still warm when it goes into the oven, or about 30 minutes if the mixture has cooled. If the top needs additional browning, place the gratin under a hot broiler for a few minutes before serving.

MUSHROOM AND ONION GRATINS

Steps:

• In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes.
• In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.