Sweet Onion Gratin
Onions are the king of the vegetables. Alliums (the plant family that includes garlic, chives and leeks) are the healthiest way to give bold flavour to dishes. In this dish, they’re not just adding flavour, they are the flavour and the main event. Pan roasted sweet onions covered in old cheddar, panko bread crumbs and herbs – a winning combination for sure!
Ingredients
| 3 | large sweet onions |
| olive oil | |
| 1/2 cup | panko bread crumbs |
| 1/2 cup | old cheddar cheese* |
| 1/4 cup | fresh tarragon, coarsely chopped |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
Directions
- Peel and cut onions into 1cm thick rounds**. Peel pearl onions, and leave whole.
- Preheat oven to 400F.
- Drizzle some olive oil onto the bottom of a large oven safe dish, preferable something with a few inches of depth. Put down one layer of onions then sprinkle with panko mix. Keep layering onions and add the remaining panko mix to the top of the onions.
- Bake for an hour, then finish with a few minutes on a low broil.
- Finish with sea salt and cracked pepper.
- Serve with Maple Pork Loin Rib Roast.
Serves 6
Recipe Hints
* We suggest using Fox Hill Cheese House and Knoydart Farm to source your cheddar cheese for this recipe.
** Pearl onions can be tedious to peel. For an easy solution to this problem, watch this video.
Recipe provided by: Jessica Emin, @thejessicaemin
Made this yesterday. It was delish!!!
Sounds delicious and plan to make it with thanksgiving dinner. However there are a few blanks in the recipe: the list of ingredients doesn’t say how much pearl onions to include; also, the directions do not say at what point to add the cheese; finally, no mention is made of how long to leave it in the 400F oven. Thanks, Sonny.