Best Onions Au Gratin With Parmesan And Sherry Recipes

FRUGAL GOURMET'S BAKED ONIONS AU GRATIN

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.

ONIONS AU GRATIN WITH PARMESAN AND SHERRY

Steps:

• 1. Preheat oven to 400. Melt butter in large cast iron or other ovenproof skillet over medium heat. Add onions, stirring til slightly softened; cover and cook til completely softened, 10 minutes
• 2. Add sherry, thyme and bay leaves; increase heat to medium high. Saute, uncovered, til liquid evaporates and onions are browning, stirring occasionally, 10 to 15 minutes.
• 3. Mix the Parmigiano Reggiano and Gruyere, then stir 1/2 cup of the cheese mixture into onion mixture. Top with remaining 1/2 cup cheese and bake til cheese is bubbly and browned, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Sprinkle olives over onions and let cool slightly. Serve Onions au Gratin with baguette slices.

ONION PARMESAN GRATIN

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.

BAKED ONIONS AU GRATIN

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.

BAKED ONIONS AU GRATIN

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.

GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN

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!

ONIONS AU GRATIN WITH PARMESAN AND SHERRY

Steps:

• 1. Preheat oven to 400. Melt butter in large cast iron or other ovenproof skillet over medium heat. Add onions, stirring til slightly softened; cover and cook til completely softened, 10 minutes.
• 2. Add sherry, thyme, and bay leaves; increase heat to medium high. Saute, uncovered, til liquid evaporates and onions are browning, stirring occasionally, 10 to 15 minutes.
• 3. Mix Parmigiano Reggiano and Gruyere, then stir 1/2 cup of cheese mixture into onion mixture. top with remaining 1/2 cup cheese and bake til cheese is bubbly and browned, about 20 minutes.
• 4. Remove and discard thyme sprigs and bay leaves. Sprinkle olives over onions and let cool slightly. serve onions au grating with baguette slices.

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

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.

THE BEST ONION GRATIN

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!

FOUR-ONION GRATIN

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.