This absolutely mouthwatering dish was a superstar for Thanksgiving last year and made a repeat appearance at Christmas. How can you go wrong when adapting a recipe for Four Onion Gratin from Bon Appetit in 1991!
I am also adding gruyere to my dish (shhhhhhh but cheese always makes it better). How can you have a gratin without gruyere?? Not in this house.
It was addictive after one mouthful and then I proceeded to eat it for breakfast and making another to take to the dinner. Yes, it is THAT good.
Are you having an onion dish for Thanksgiving? Share a link!
- ¼ 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
- 1½ 10-ounce bags frozen baby onions, thawed, drained (OR GET THEM FRESH, PARBOIL AND PEEL)
- 2 cups whipping cream
- 1 cup Gruyere (and maybe a bit more to sprinkle in with the breadcrumbs)
- 2 tablespoons dry breadcrumbs
- 2 tablespoons chopped fresh parsley
- Add ¾ cup shredded gruyere for some cheesy goodness
- 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. Add Gruyere and boil until mixture 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.