Onion Gratin With Fresh Thyme Recipes

ONION GRATIN RECIPE

Steps:

• 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 in 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.
• All the onion gratin to rest for about five minutes before serving.

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!

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!

POTATO GRATIN WITH CARAMELIZED ONIONS

Steps:

• In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
• Remove from heat and set aside.
• Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
• Slice potatoes as thinly as possible, use mandoline if available.
• Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
• Repeat twice.
• Top with remaining potatoes.
• Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
• Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
• (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).

ONION GRATIN WITH FRESH THYME

Steps:

• Place rack just above centre; preheat oven to 375.
• Thinly remove both ends of onions; peel onions. Cut each in half around the equator. Using a sharp knife, cross hatch these inner surfaces with cuts about 1/2 inch apart, going quite deeply down, but not through narrow ends of rounds. lay them snugly, cut side up, on a rimmed baking tray.
• Drizzle with oil, sprinkle with chopped thyme, salt and pepper. Bake uncovered for 20 minutes. Transfer onions, cross hatched side up, fitting snugly into a baking dish just large enough to hold all in a single layer, such as a large oval gratin dish or a 9 - 13 inch disyh.
• Stir cream with wine; pour over onions. Cover dish with foil; continue baking for 25 minutes or until onions are tender when pierced with the tip of a knife. Remove dish from oven; uncover onions.
• Increase oven temperature to 450.
• Sprinikle onions with Parmesan; then with Gruyere. Bake uncovered for 8 minutes or until cheese is golden and sauce is bubbling. Serve garnished with chopped thyme.

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.