Carrots And Onions Au Gratin Recipes

CARROTS AU GRATIN

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.

CARROTS AU GRATIN (A LA GAIL)

Steps:

• You can make the cheese sauce in either the microwave or on the stovetop.
• Melt margarine.
• Add flour and mix.
• Add milk.
• Cook until thickened.
• Add cheese (feel free to add more to make a cheesier sauce). Stir.
• Cook a bit longer until cheese is melted.
• Season with salt and pepper.
• Slice carrots and chop onions and cook almost completely (not mushy and not too soft).
• Mix with cheese sauce.
• Place carrot mixture in a shallow dish and top with crumbled cornflakes or cornflake crumbs.
• Bake at 350 degrees for 1/2 hour.

CARROTS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
• In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
• Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
• Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

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.

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.

CARROT POTATO AND ONION GRATIN

Steps:

• Preheat the oven to 350°F Generously butter a medium-size gratin dish.
• Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish.
• Add a layer of half the onions and then half the carrots.
• Dot with 2 tablespoons of the butter and season well with salt and pepper.
• Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 tablespoons of butter and season with salt and pepper. Pour in the stock.
• Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Uncover and sprinkle with the cheese.
• Bake 10 minutes longer, until the cheese is golden brown. Serve very hot.
• Makes 6 to 8 servings.