Onion Parmesan Gratin Recipes

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PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION



Parmesan-Crusted Au Gratin Potatoes and Onion image

Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.

Provided by Tom Paull

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h15m

Yield 10

Number Of Ingredients 13

4 pounds russet potatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
6 tablespoons butter
6 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup heavy whipping cream
2 ½ cups shredded mild Cheddar cheese
1 cup shredded Asiago cheese
1 sweet onion, sliced into rings
¾ cup sliced green onions
⅓ cup shaved Parmesan cheese
7 buttery round crackers (such as Ritz®), crushed
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g

PARMESAN FENNEL GRATIN



Parmesan Fennel Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

3 medium fennel bulbs
1/2 cup chicken stock, preferably homemade
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, diced
3 tablespoons unsalted butter, melted
3/4 cup panko (Japanese bread flakes)
1 cup freshly grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
1 1/2 teaspoons grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
  • Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
  • Note: The ingredient quantities were proportionally increased for this episode.

ONIONS AU GRATIN



Onions Au Gratin image

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

6 medium yellow onions
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese

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.

PARMESAN ONION BAKE



Parmesan Onion Bake image

Dinner guests in my home know to expect the unexpected! I love experimenting with unusual combinations of ingredients. This cheesy onion bake adds flair to a meal. -Linda Vail, Ballwin, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

6 medium onions, sliced
1 cup diced celery
8 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/3 cup grated Parmesan cheese
1/2 cup chopped pecans

Steps:

  • In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside. , In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat. , Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 257 calories, Fat 19g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 512mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

ONION PARMESAN GRATIN



Onion Parmesan Gratin image

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

2 lbs yellow onions
1/4 cup butter
1 pinch clove
1 pinch dried thyme
salt and black pepper
2 egg yolks
1/4 cup whipping cream
1/2 cup grated parmesan cheese

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.

ONION-PARMESAN GRATIN



Onion-Parmesan Gratin image

Provided by Molly O'Neill

Categories     easy, quick

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 pounds yellow onions, peeled
4 tablespoons unsalted butter
3/4 teaspoon freshly ground whole cloves
1/2 teaspoon fresh thyme leaves
Fine sea salt, to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese

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

POTATO GRATIN WITH PARMESAN AND CARAMELIZED ONIONS



Potato Gratin With Parmesan and Caramelized Onions image

I love these potatoes! So delicious, and very easy to put together!!! Edited to change pan size! Originally stated 9-in pie plate. Personally I find a 9 x 9 square pan works better, just make sure to use a deep dish pan!

Provided by kittycatmom

Categories     Potato

Time 1h15m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs yukon gold potatoes
1 teaspoon canola oil
1 teaspoon olive oil
2 medium onions, thinly sliced
1 small garlic clove, minced
1/4 teaspoon minced rosemary
1/4 teaspoon minced sage
1/4 teaspoon minced thyme
vegetable oil cooking spray
1/2 cup freshly grated parmesan cheese (about 2 ounces)
3 large egg whites, plus
2 large whole eggs
3/4 cup skim milk
3 tablespoons nonfat dry milk powder
1/8 teaspoon freshly grated nutmeg

Steps:

  • Cook potatoes until tender, about 20 minutes. Let the potatoes cool slightly, then peel and cut them into 1/4 inch-thick slices.
  • Meanwhile, heat the canola and olive oils in a medium skillet. Add the onions and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Reduce the heat to moderately low and cook, stirring, until caramelized, about 15 minutes; add 1 to 2 tablespoons of water if the skillet is dry. Stir in the garlic, rosemary, sage and thyme and season with salt and pepper.
  • Preheat the oven to 350 degrees.
  • Coat a 9-in x 9-in square baking (deep dish) pan with cooking spray.
  • Arrange half of the potato slices in the pie pan, overlapping them slightly, and season with salt and pepper. Top with the onions and half of the Parmesan cheese. Cover with the remaining potato slices.
  • In a bowl, combine the egg whites, whole eggs, skim milk, dry milk and nutmeg and season with salt and pepper. Pour the custard over the potatoes and sprinkle the remaining Parmesan on top. Bake the gratin for about 45 minutes, or until the custard is set and the top is golden. Let the gratin rest for 10 minutes before serving.

Nutrition Facts : Calories 335.6, Fat 8.8, SaturatedFat 3.4, Cholesterol 118.8, Sodium 333.2, Carbohydrate 46.5, Fiber 3.9, Sugar 7.3, Protein 18.3

TURNIP AND ONION GRATIN



Turnip and Onion Gratin image

Categories     Onion     Side     Bake     Vegetarian     Quick & Easy     Turnip     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 5

1/2 pound turnips, peeled and grated
1 onion, chopped fine
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon freshly grated Parmesan
1/3 cup heavy cream

Steps:

  • In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.

GRATIN OF ONIONS



Gratin of Onions image

Provided by Jacques Pepin

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

6 to 8 medium to large onions (2 1/4 pounds), peeled and sliced (about 7 1/2 cups)
2 1/2 cups unsalted homemade chicken stock or canned chicken broth
1/3 cup grits
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 1/2 ounces grated Swiss cheese (about 3/4 cup)

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

WARM ONION-POTATO GRATIN



Warm Onion-Potato Gratin image

Categories     Cheese     Onion     Potato     Side     Bake     Casserole/Gratin     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 5

1 cup (packed) grated Gruy&ère cheese (about 4 ounces)
8 tablespoons (packed) freshly grated Parmesan cheese (about 2 ounces)
2/3 cup whipping cream
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
3/4 pound onions, thinly sliced

Steps:

  • Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato-onion mixture well.
  • Arrange half of potato-onion mixture in 11x7-inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruy&ère cheese, then 2 tablespoons Parmesan cheese. Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper, then remaining 2/3 cup Gruy&ère cheese and 6 tablespoons Parmesan cheese. (Can be prepared 8 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Bake gratin uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

CARROTS AND ONIONS AU GRATIN



Carrots and Onions Au Gratin image

This is my mother-in law's recipe. She serves it at Christmas time and it is delicious. If you are looking for ways to get your family to eat more vegetables try this out!

Provided by JENEMMA

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package baby carrots, sliced
2 medium onions, sliced
1 cup shredded Cheddar cheese
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon butter
1 cup fine dry bread crumbs

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.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 21.5 g, Cholesterol 33.8 mg, Fat 12.2 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 7.4 g, Sodium 436.4 mg, Sugar 6.9 g

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