Nutmeg Scented Onion Gratin Recipes

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FRUGAL GOURMET'S BAKED ONIONS AU GRATIN



Frugal Gourmet's Baked Onions Au Gratin image

Make and share this Frugal Gourmet's Baked Onions Au Gratin recipe from Food.com.

Provided by Queen Dana

Categories     Onions

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

8 medium yellow onions, peeled and sliced
2 tablespoons butter
1/4 cup dry sherry
1/8 teaspoon nutmeg
salt and pepper
1/4 cup heavy cream
1/2 cup grated swiss cheese
1/4 cup grated parmesan cheese or 1/4 cup romano cheese, for topping

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.

Nutrition Facts : Calories 140.6, Fat 8.5, SaturatedFat 5.3, Cholesterol 26.8, Sodium 93.7, Carbohydrate 11.2, Fiber 1.9, Sugar 4.9, Protein 4.4

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

POTATO GRATIN



Potato Gratin image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
  • Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

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

ONION GRATIN



Onion Gratin image

A simple and delicious way to use onions as a vegetable, one that long ago became part of the Middle American repertoire but has sadly dropped out. Time for a revival? This dish is unquestionably best with small onions-pearl onions-or with cipollini, the squat Italian variety, or the very fresh spring onions, usually sold only at that time of year and looking like scallions on steroids. It will work almost as well with leeks, which should be trimmed first, then parboiled for 2 or 3 minutes. If you must use larger onions, parboil for a good 10 minutes before peeling and baking. Convert this to a gorgeous spring gratin by adding a handful each of fresh wild mushrooms, like morels, and fresh peas to the mix. Other vegetables you can prepare this way: shallots, treated exactly as you would pearl onions.

Yield makes 4 servings

Number Of Ingredients 5

Salt and black pepper to taste
1 1/2 pounds pearl or spring onions, trimmed
Butter for the dish
A small grating of nutmeg
1 cup heavy cream

Steps:

  • Bring a pot of water to a boil and add salt. Preheat the oven to 400°F.
  • Drop the onions into the water and leave them there for a minute. Peel them, then put them in a buttered ovenproof dish large enough to hold them in one layer. Sprinkle them with salt, pepper, and a little nutmeg, then pour the cream over all. Bake until the top is brown and the onions are soft, about 30 minutes.

NUTMEG-SCENTED ONION GRATIN



Nutmeg-Scented Onion Gratin image

Provided by Patricia Wells

Categories     casseroles, side dish

Time 15m

Yield Six to eight servings

Number Of Ingredients 5

6 medium white or yellow onions (about 2 pounds), peeled and cut horizontally into 3 thick slices
3 tablespoons heavy cream
Freshly grated nutmeg to taste
Salt to taste
1/2 cup freshly grated imported Gruyere cheese

Steps:

  • Bring a large pot of water to a boil. Salt the water and add the onions. Cook until tender, about 10 minutes. (The slices will separate.) Drain.
  • In a large bowl, toss the onions with the cream and season generously with nutmeg and salt. Spoon into a shallow gratin dish. (The gratin can be prepared several hours in advance, up to this point. Reserve at room temperature.)
  • Preheat the broiler.
  • Sprinkle the grated cheese over the gratin, place under the broiler and broil until the cheese is melted and golden. Serve immediately.

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