Best Four Onion Gratin Recipes

Four-Onion Gratin image

Provided by Lynn Hagee

Yield Serves 8

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
6 leeks (white and pale green parts only), sliced
2 large onions, cut into eighths
8 shallots, halved
2 garlic cloves, minced
1 1/2 10-ounce bags frozen baby onions, thawed, drained
2 cups whipping cream
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally. Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)
Preheat oven to 425°F Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley.

Four-Onion Gratin image

Provided by Juenessa

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup butter
6 leeks, sliced (white and pale green parts only)
2 large onions, cut into eighths
8 shallots, halved
2 garlic cloves, minced
1.5 (10 ounce) bags frozen baby onions, thawed, drained
2 cups whipping cream
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

Melt butter in heavy large skillet over medium heat.
Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes.
Add baby onions and cook 10 minutes longer, stirring occasionally.
Mix in 2 cups whipping cream.
Boil until cream is thickened to sauce consistency, about 10 minutes.
Transfer vegetable-cream mixture to 6-cup shallow baking dish.
Preheat oven to 425°F.
Sprinkle breadcrumbs over onion mixture.
Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes.
Sprinkle with parsley.

Nutrition Facts : Calories 357.5, Fat 28.2, SaturatedFat 17.4, Cholesterol 96.8, Sodium 94.7, Carbohydrate 25.2, Fiber 2.6, Sugar 6.7, Protein 3.9

FOUR ONION GRATIN image

Yield 6 people

Number Of Ingredients 10

1/8 cup (1/4 stick) butter
3 leeks (white and pale green parts only), sliced
2 -3 large onions, red and white cut into fairly thin wedges
5 shallots, halved
2 garlic cloves, minced
sprinkle of nutmeg
1/3 cup whipping cream mixed with anout 1/2 cup chicken stock
homemade breadcrumbs
chopped fresh Italian parsley
freshly grated Asiago cheese

Steps:

Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and sauté until all are tender, about 25 minutes, stirring occasionally, add garlic right near the end of cooking . Mix in whipping cream and chicken stock and nutmeg. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.) Preheat oven to 425°F . Sprinkle lots os cheese over the top, then top with breadcrumbs. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with lots of parsley.

Four-Onion Gratin Recipe image

Provided by á-174942

Number Of Ingredients 9

1/4 cup butter - (1/2 stick)
6 leeks, white and pale green parts only sliced
2 large onions cut into eighths
8 shallots halved
2 garlic cloves minced
1 1/2 bags frozen baby onions - (10 oz ea) thawed, drained
2 cups whipping cream
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and saute until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally. Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.) Preheat oven to 425 degrees. Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley. This recipe yields 8 servings.