Best Frugal Gourmets Baked Onions Au Gratin Recipes

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BAKED ONIONS AU GRATIN



Baked Onions Au Gratin image

This is one of my mother's recipes. Everytime she makes it for a party or brunch, everyone demands the recipe! This dish is rich and good by itself as a side dish, or put it on some crusty bread! Enjoy!

Provided by KPD123

Categories     Brunch

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 -9 white onions or 6 -9 yellow onions, sliced 1/4-inch thick
2 tablespoons butter
1/2 cup heavy whipping cream
1/4 cup dry white wine
1/8 teaspoon black pepper
1/4 cup parmesan cheese, grated
1 1/2 cups swiss cheese, shredded

Steps:

  • Saute onions in butter.
  • Place onions in a 9 x 13 casserole dish with a slotted spoon.
  • Stir in heavy whipping cream, white wine, and black pepper. Mix well.
  • Top with cheeses.
  • Bake at 375 degrees for 15-20 minutes.

THE BEST ONION GRATIN



The Best Onion Gratin image

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

4 medium red onions, peeled and quartered
sea salt & freshly ground black pepper
8 sprigs fresh thyme, leaves picked
2 garlic cloves, peeled and sliced
1 glass white wine
4 tablespoons creme fraiche
2 ounces gruyere cheese, grated
2 ounces fresh grated parmesan cheese

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

"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE



This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.

Provided by papergoddess

Categories     Sauces

Time 1h40m

Yield 1 quart

Number Of Ingredients 11

3 cups beef broth (or 3 cups water and 3 beef bouillon cubes)
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup prepared yellow mustard
1/4 cup white vinegar (cider will do, also)
1/8 cup liquid smoke
1/2 cup Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon chili powder

Steps:

  • Combine all ingredients in a large saucepan.
  • Simmer SLOWLY uncovered, stirring occasionally, until thickened.
  • (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).

BAKED ONIONS AU GRATIN



Baked Onions Au Gratin image

Make and share this Baked Onions Au Gratin recipe from Food.com.

Provided by Brenda.

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 large onions, sliced
3/4 cup mozzarella cheese, divided
1/4 cup margarine or 1/4 cup butter, melted
1/4 cup self rising flour
1 cup milk
1/4 teaspoon salt
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350°.
  • In a large bowl, combine onions, 1/2 cup mozzarella cheese, margarine, flour, milk, and salt; mix well.
  • Spoon onion mixture into an ungreased medium baking dish.
  • Sprinkle with remaining mozzarella cheese and bread crumbs.
  • Bake until cheese is melted and bread crumbs are browned, about 30 minutes.

GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN



Grandma's Famous Creamed Onions Au Gratin image

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

2 tablespoons butter
14 ounces frozen petite whole onions, thawed (Birds Eye)
2 tablespoons flour
1/3 cup dry white wine
1/4 teaspoon minced fresh leaf thyme
1/3 cup cream or 1/3 cup half-and-half
1/4 teaspoon dry mustard (or prepared horseradish)
1 pinch freshly grated nutmeg
1 pinch white pepper
kosher salt, to taste
1/2 cup grated sharp cheddar cheese
1/2 teaspoon thinly snipped fresh chives, to garnish

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

CHICKEN MULLIGATAWNY SOUP FROM "THE FRUGAL GOURMET"



Chicken Mulligatawny Soup from

The best chicken soup I've ever eaten. This came from "The Frugal Gourmet On Our Immigrant Ancestors" by way of a friend of mine. It's easy to make, although you need to make sure you have all of the spices, and at least for me, they aren't the most common of spices. Having said that, you won't have any problem finding them in the local Safeway.

Provided by VideoJeff

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/4 lbs chicken thighs
8 cups water
1 teaspoon ghee (see Ghee recipe) or 1 teaspoon butter
2 garlic cloves, peeled and minced
1 yellow onion, medium, peeled and chopped
2 celery ribs, chopped
1 1/2 cups carrots, chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander seed, ground
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin, ground
1/2 teaspoon cardamom, ground
1/2 teaspoon dried ginger, ground
2 teaspoons salt
chopped fresh coriander
fresh ground pepper

Steps:

  • In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
  • Remove, cool, debone, and chop the meat and skin coarsely.
  • Save the stock in the pot.
  • Set the meat aside.
  • Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
  • Saute just until the onion is tender.
  • Add this to the pot of reserved stock.
  • Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
  • Cover and simmer for 30 minutes.
  • Add the deboned chicken.
  • Simmer for 5 minutes.
  • Garnish with the fresh coriander and black pepper.
  • I like lots of black pepper in this dish!

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