Onion Gratin with Fresh Herbs


Sweet onions combine with fragrant herbs in a luscious and creamy winter side dish seasoned with whole-grain sourdough bread crumbs and grated Pecorino Romano cheese.

1/4 cup butter
8 large onions (about 3 1/2 pounds), preferably Italian torpedo, Vidalia or Walla Walla onions, peeled and sliced into 1/4-inch rounds
2 cups fresh heavy cream, not ultra-pasteurized
Approximately 2 tablespoons minced fresh thyme leaves
Approximately 1/4 cup minced fresh Italian flat-leaf parsley
2 cups crumbs from a day-old loaf of whole grain sourdough bread
Unrefined sea salt, to taste
1/2 cup grated Pecorino Romano or Parmesan cheese

Melt the butter in a cast iron skillet over a medium flame until it begins to foam, toss the sliced onions into the hot fat and fry them, stirring frequently, until they release their fragrance and become tender and translucent.

Preheat the oven to 425 degrees Fahrenheit.

While the oven preheats, reduce the heat to medium-low, pour two cups cream into the skillet over the onions and simmer them together until cream thickens and is reduced by half, about fifteen minutes.

In a separate bowl, stir two cups whole grain sourdough bread crumbs with two tablespoons minced fresh thyme and one-quarter cup minced Italian flat-leaf parsley. Season the mixture of breadcrumbs and herbs with unrefined sea salt as it suits you.

Remove the onions and cream from the heat. Top them with seasoned breadcrumbs and one-half cup grated pecorino romano cheese.

Place the onion gratin into an oven preheated to 425 degrees Fahrenheit and bake for twenty to twenty-five minutes or until the season breadcrumbs and cheese form a nice golden crust and the cream begins to bubble.

Allow the onion gratin to rest for about five minutes before serving.

Total Servings: 8

Nutritional Information Per Serving
Calories: 521.9
Carbohydrates: 51.9 g
Cholesterol: 98.7 mg
Fat: 29.7 g
Saturated Fat: 18.0 g
Fiber: 4.1 g
Sodium: 501.2 mg
Protein: 14.6 g