ONIONS AU GRATIN
Most everyone cooks with onions, but few think of serving them as a vegetable side dish. My family really loves this recipe.-Christine Halandras, Meeker, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN
Make and share this Grandma's Famous Creamed Onions Au Gratin recipe from Food.com.
Provided by The Spice Guru
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
- MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
- SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
- DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
- REDUCE heat to medium-low.
- ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
- SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
- REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
- GARNISH with thinly snipped chives and SERVE.
- GET READY to melt into your seat after just one taste!
Nutrition Facts : Calories 236.9, Fat 16.8, SaturatedFat 10.5, Cholesterol 52.2, Sodium 150.2, Carbohydrate 13.6, Fiber 1.8, Sugar 4.5, Protein 5.6
CREAMED ONION GRATIN
This Creamed Onion Gratin is one of those timeless recipes that will always have a place at the Southern holiday table. If you've planned ahead, you already stored your surplus of spring Vidalia's to enjoy throughout the year. If not, any sweet onion will do. First, the onions are slowly caramelized to bring out (even more of) their ultra sweet flavor, and laced with sherry to add another dimension of taste. The tender onions are then tossed in a rich and creamy cheese sauce and topped with buttery panko crumbs. The results are baked into a bubbling golden brown casserole so good you'll want to eat it straight from the pan with a spoon.
Provided by Food Network
Time 1h30m
Yield s: 6 - 8 servings
Number Of Ingredients 8
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.
GRANDMA'S FAMOUS GREEN BEANS AU GRATIN
My late paternal grandmother's recipe for green beans au gratin is a family favorite. Recipe may be halved and baked in slightly less time in an 8 x 8 baking dish (remember to use exactly half of all listed ingredients!).
Provided by The Spice Guru
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- WASH and de-string green beans; BLOT dry; SLICE off bean ends; CUT green beans to 2 1/2 inches in length; PREHEAT oven to 350°F; LIGHTLY butter a 2.5 quart dish or 9x13 baking dish; PLACE oven rack in center position; PREP the remaining saute ingredients (snip the bacon using kitchen shears, into small pieces); SHRED 12 ounces (3 cups) sharp cheddar cheese and set aside.
- INTO a 3 quart heavy-bottomed pot over medium-low heat, add 1 tablespoon olive oil; ADD the chopped bacon, onion, mushrooms, minced parsley, minced garlic, SAUTE until onions have softened and mushrooms deepen in color.
- ADD green beens; STIR in celery salt and fresh ground pepper; COVER and cook over medium-low heat, stirring occasionally, until green beans are crisp-tender and slightly lighter in color.
- MELT 1/2 cup butter in a 2-3 quart saucepan over medium heat; STIR in 1/2 cup flour and cook slowly until bubbly but not browned.
- COMBINE the half and half with the wine, then add the seasonings and whisk (mustard powder, sugar, salt and cayenne pepper); POUR mixture into roux while whisking constantly; COOK until fully thickened.
- REMOVE from heat; STIR in the contents of one jar Kraft Old English sharp cheese spread, and 2 cups of the grated cheese until cheeses are melted and sauce is creamy.
- FOLD the green bean saute mixture into cheese sauce until blended, without over-mixing (mixture will be thick); SPREAD mixture into prepared baking dish.
- PLACE casserole into preheated 350°F oven; BAKE for 25 minutes.
- SPREAD the 1 cup remaining shredded cheddar cheese over top of casserole; TOP casserole evenly with parmesan cheese, then one 2.8 ounce can French's French Fried Onions; BAKE casserole for 2-3 additional minutes just until cheese is melted and onion topping is golden browned (be careful not to burn onion topping!); LET set slightly before serving.
- SERVE and enjoy!
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.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 744 milligrams, Sugar 11 grams, TransFat 0 grams
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