Are you tired of the same old side dishes? Would you like to try something a little different and still very good? Look no further. Onion gratin will add excitement to your tried and true sides. We can all use some variety in our cooking. Variety is the spice of life.
What exactly is gratin? It’s a really fancy sounding French word, au gratin, that means to cook a dish with a topping of buttered bread crumbs and cheese. The gratin is cooked under the broiler to make it crisp and brown. It’s that simple. Most of us are familiar with potatoes au gratin. Onion gratin is a bit of a departure from the traditional potato dish.
Sweet onions and Gruyère cheese are what make it special. This onion gratin recipe has a similar flavor to French onion soup. I love to pair these onions with steak. Onion gratin is paired well with chicken, fish, pork, or even vegetarian dishes. You could easily add this recipe to one of your holiday meals. Try something new with this savory onion accompaniment.
And we know that all things work together for good to those who love God, to those who are the called according to His purpose. Romans 8:28
2 medium sweet onions thinly sliced
2 tablespoons olive oil
3 tablespoons worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
3 ounces shredded Gruyère cheese (about ½ cup)
2 tablespoons melted butter
1 cup croutons
1 tablespoon chopped parsley
- Preheat oven to 425°
- Lightly coat an 8 x 8 casserole dish, or pie pan, with cooking spray.
- In a small bowl whisk together 2 tablespoons olive oil, 3 tablespoons worcestershire, and 1 teaspoon salt, and ½ teaspoon pepper.
- Thinly slice two sweet onions. Place one sliced onion evenly on the bottom of your baking dish.
- Drizzle half the olive oil mixture over the first layer.
- Place the second sliced onion evenly on top of the first layer.
- Drizzle remaining olive oil mixture over everything.
- Cover with aluminum foil. Bake for 25 minutes.
- In a small bowl place the bread crumbs and drizzle 2 tablespoons of melted butter. Add ½ cup Gruyère cheese, ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon fresh parsley. Toss everything together.
- After 25 minutes, take the foil off the casserole dish and sprinkle the crouton and cheese mixture evenly on top. Sprinkle fresh ground pepper over the top and a pinch of salt. Add a little more fresh parsley as well.
- Bake uncovered for an additional 5 minutes.
- Serve warm. Enjoy!
If you can’t find Gruyère cheese, Swiss cheese works well.
Add more cheese if you prefer.
Double the recipe for a larger group.
For this recipe and more go to the link for Mustard Seed Sentinel where you’ll find my monthly column, Meghan’s Corner.