GRATINEED MUSTARD CREAMED ONIONS
Provided by Melissa Roberts
Categories Milk/Cream Mustard Onion Side Broil Thanksgiving Vegetarian Casserole/Gratin Parmesan Winter Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook onions in a large heavy pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, 25 to 30 minutes. Reserve 1 cup cooking water, then drain (reserve pot). Cool onions to warm, then peel.
- Melt butter in dry pot over medium heat. Add flour and cook, stirring, 2 minutes. Whisk in reserved cooking water, milk, and Sherry and cook, whisking frequently, until mixture is thickened, about 8 minutes. Whisk in mustards, nutmeg, and 1/2 teaspoon each of salt and pepper. Add onions to sauce and simmer 5 minutes.
- Preheat broiler.
- Transfer creamed onions to baking dish and sprinkle evenly with cheese. Broil 4 to 5 inches from heat until top is golden brown and bubbling, about 3 minutes.
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.
NUTMEG-SCENTED ONION GRATIN
Provided by Patricia Wells
Categories casseroles, side dish
Time 15m
Yield Six to eight servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Salt the water and add the onions. Cook until tender, about 10 minutes. (The slices will separate.) Drain.
- In a large bowl, toss the onions with the cream and season generously with nutmeg and salt. Spoon into a shallow gratin dish. (The gratin can be prepared several hours in advance, up to this point. Reserve at room temperature.)
- Preheat the broiler.
- Sprinkle the grated cheese over the gratin, place under the broiler and broil until the cheese is melted and golden. Serve immediately.
ONION GRATIN
After looking at the kind review of Chef#296809, I have revised it and made it myself. A recipe adapted from the Chilean Fresh Fruit Association but with quite a few changes. The directions do not include the time to make the hard boiled eggs. If you love cooked onion, I hope you give this a try! DH and I think it is delicious. And a great way to use those leftover hard boiled eggs and bacon.
Provided by WiGal
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large size heavy skillet melt the butter and cook the onions over medium heat until soft, between 15 and 20 minutes, stirring frequently with a wooden spoon. You do NOT want the onions to be crunchy later.
- Add flour, stirring, and cook about 1 minute.
- Gradually stir in milk and cook 4 minutes; add cream, salt, and pepper.
- Remove skillet from stove top and set aside to cool slightly.
- Preheat oven to 400*F.
- When oven is pre-heated, taste sauce and adjust with more salt and pepper to suit your taste preferences (I like to add quite a bit more pepper).
- After taste adjustment, add 1 beaten egg to the cooled onion mixture and whisk thoroughly to combine.
- Pour the onion sauce into a lightly sprayed pie dish.
- Cover with layer of egg slices and sprinkle with cheese.
- Bake until lightly browned, about 15 minutes-depends upon your oven.
- Top with bacon crumbles.
- Allow to set for 5 minutes so that it will set up and be easier to plate.
Nutrition Facts : Calories 285.6, Fat 20.3, SaturatedFat 11, Cholesterol 176.6, Sodium 392.1, Carbohydrate 13, Fiber 1.4, Sugar 3.8, Protein 13.3
THE BEST ONION GRATIN
Make and share this The Best Onion Gratin recipe from Food.com.
Provided by TJW2725
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Break the onion quarters apart to give you little "petals".
- Place these in an A4 sized dish or earthenware oven dish.
- Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic.
- Mix well, add white wine and cover tightly with two layers of tinfoil.
- Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden.
- Stir in creme fraiche (or sour cream) and sprinkle with cheeses.
- Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes.
- You can eat right away, or cool it down and flash it under the grill when the guests arrive.
- Enjoy!
Nutrition Facts : Calories 250.3, Fat 14.3, SaturatedFat 8.6, Cholesterol 48.6, Sodium 275.5, Carbohydrate 13.6, Fiber 1.6, Sugar 5.3, Protein 11.1
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.
FRUGAL GOURMET'S BAKED ONIONS AU GRATIN
Make and share this Frugal Gourmet's Baked Onions Au Gratin recipe from Food.com.
Provided by Queen Dana
Categories Onions
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown or discolor.
- Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
- Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
- Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes.
Nutrition Facts : Calories 140.6, Fat 8.5, SaturatedFat 5.3, Cholesterol 26.8, Sodium 93.7, Carbohydrate 11.2, Fiber 1.9, Sugar 4.9, Protein 4.4
AUVERGNESE SEVEN-HOUR LEG OF LAMB
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
Provided by Patricia Wells
Categories dinner, main course
Time 3h45m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Pierce the skin of the lamb and insert the cloves of garlic, distributing evenly throughout. Season with salt and pepper.
- Layer the onions, carrots, bay leaves and thyme on the bottom of a large Dutch oven or covered roaster large enough to hold the lamb. Place the lamb on top and roast in the oven, uncovered, for one hour.
- Remove the pan from the oven and slowly add the wine. Cover, place over high heat on top of the stove and bring the liquid to a boil. Return the pan, covered, to the oven, reduce the heat to 350 degrees and roast the lamb, turning from time to time, until it is very tender and actually falling off the bone. This should generally take two to three hours more.
- One hour before serving, bury the potatoes and tomatoes in the liquid, cover and roast until cooked through. The lamb should be very moist. As the French say, you should be able to eat it with a spoon. Much of the liquid will have cooked away, but what remains will be sweet and flavorful.
- Carefully remove the lamb from the pan, cut the meat into thin slices and serve, surrounded with vegetables and the remaining cooking liquid.
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
ONION GRATIN
A simple and delicious way to use onions as a vegetable, one that long ago became part of the Middle American repertoire but has sadly dropped out. Time for a revival? This dish is unquestionably best with small onions-pearl onions-or with cipollini, the squat Italian variety, or the very fresh spring onions, usually sold only at that time of year and looking like scallions on steroids. It will work almost as well with leeks, which should be trimmed first, then parboiled for 2 or 3 minutes. If you must use larger onions, parboil for a good 10 minutes before peeling and baking. Convert this to a gorgeous spring gratin by adding a handful each of fresh wild mushrooms, like morels, and fresh peas to the mix. Other vegetables you can prepare this way: shallots, treated exactly as you would pearl onions.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil and add salt. Preheat the oven to 400°F.
- Drop the onions into the water and leave them there for a minute. Peel them, then put them in a buttered ovenproof dish large enough to hold them in one layer. Sprinkle them with salt, pepper, and a little nutmeg, then pour the cream over all. Bake until the top is brown and the onions are soft, about 30 minutes.
ONION PARMESAN GRATIN
Make and share this Onion Parmesan Gratin recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the onions in half lenghwise, then cut crosswise into thin slices.
- In a large skillet melt butter, then add in onions, thyme, cloves, pepper and salt; cover with lid and saute until the onions are very soft (about 10-12 minutes) adjust the salt to taste (do not add in too much salt as the Parmesan is salty!).
- Transfer the onions to a buttered gratin dish or small casserole dish and smooth it out with a spoon.
- At this point you can cover and let sit at room temperature to broil later.
- Preheat the broiler.
- In a small bowl whisk together egg yolks and whipping cream, the stir in Parmesan cheese.
- Pour the mixture over the onions in the baking dish.
- Place under the broiler (about 2-inches from heat).
- Broil until the top is golden.
- Serve immediately.
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
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.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 433 milligrams, Sugar 7 grams, TransFat 0 grams
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