Onion Sandwich Au Gratin Recipes

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

ONIONS AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• Melt the butter in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Transfer to the prepared baking dish. In a medium bowl, stir together the beef broth and flour until smooth. Mix in the cream and season with salt and pepper; pour over the onions. Sprinkle Swiss cheese and Parmesan cheese over the top.
• Bake for 25 to 30 minutes in the preheated oven, until cheese is golden brown and the sauce is bubbly.

ONIONS AU GRATIN

Steps:

• Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.

SWEET ONION POTATOES AU GRATIN

Steps:

• Heat a small skillet with the butter over medium heat. Add the onions, season with salt ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Season with salt and pepper, to taste, and discard the bay leaf.
• While the onions cook, put the potatoes in a medium pot and cover with water. Bring to a boil, then salt the water and cook to tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot. Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste.
• Preheat the broiler.
• Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese. Put them on a sheet pan and brown under a hot broiler until bubbly, about 2 minutes. Remove from the oven and serve hot.

ONION GRATIN

Steps:

• Spread the onion slices out in a baking dish and drizzle them with olive oil.
• Season with salt and pepper and sprinkle with the thyme.
• Bake in a preheated 375F/190C oven for 15 minutes.
• Meanwhile heat the heavy cream and wine in a sauce pan until it starts to bubble on the edges.
• Spoon the cream over the onions.
• Cover in foil and bake for another 25 minutes.
• Remove the foil and sprinkle the cheese on top.
• Increase the temperature to 450F/230C and bake until golden brown, about 5 minutes.

ONION SANDWICH AU GRATIN

Steps:

• Let soak the onion in cold water for 30 minutes. Drain.
• Put the onion in a saucepan. Add boiling water. Bring to boil. Let simmer, covered, until onions are tender. Drain.
• Spread the onion on the slices of toasted bread. Garnish each one with a slice of cheese. Sprinkle with paprika. Broil in oven until cheese is melted and ligthly golden.

BROCCOLI & ONION AU GRATIN

Steps:

• Heat oven to 350 degrees.
• In 1-quart saucepan melt 2 tablespoons of butter; stir in flour, salt, rosemary and pepper.
• Cook over medium heat, stirring constantly, until smooth and bubbly (about 30 seconds); stir in milk.
• Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil.
• Boil 1 minute.
• Remove from heat; stir in cheese until smooth; set aside.
• In greased shallow 1-quart casserole or 9" square baking pan, place broccoli and onion.
• Stir in cheese sauce.
• In small bowl, stir together all topping ingredients; sprinkle over broccole mixture.
• Bake for 25-35 minutes or until top is golden brown and broccoli is crisply tender.

FRENCH ONION POTATO GRATIN

Steps:

• Position a rack in the middle of the oven and crank the heat to 375°F (190°C). Generously butter a 2-quart (1.9 L) casserole dish.
• In a large skillet over medium-high heat, melt the butter.
• Scoop in the mushroom and onion slices and stir to coat. Season with salt and pepper. Continue to cook, stirring occasionally, until the mushrooms and onions are softened and browned, 13 to 15 minutes.
• Toss in the garlic and thyme and cook until fragrant, 1 to 2 minutes. Stir in the nutmeg. Remove the skillet from the heat.
• Using a mandoline or sharp knife, carefully cut the potatoes into 1/8-inch (3 mm) thick slices.
• Line the bottom of the prepared casserole dish with a double layer of potato slices, overlapping slightly-kind of like playing cards. Sprinkle lightly with salt and pepper.
• Scoop about 1/3 of the mushroom-onion mixture into the dish and spread over the potatoes. It won't cover it fully, but that's okay.
• Sprinkle 1/3 of the cheese over the top.
• Repeat layering the potatoes, salt and pepper, mushroom-onion mixture, and cheese, two more times.
• Slowly pour the cream into a crevice along the side, being mindful not to wash away the cheese on top.
• Slide the casserole into the oven and bake until the potatoes are fork-tender and the top is golden brown, 50 to 60 minutes. If the top browns too quickly, cover it with foil halfway through baking.
• Remove the casserole from the oven and let sit for 20 minutes before serving.

CHEESY AU GRATIN POTATOES RECIPE

Steps:

• Preheat oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
• In a small saucepan, melt the butter and then whisk with flour until it forms a paste. While whisking, pour in milk until smooth. Add the bay leaf, salt, pepper, onion and garlic powder. Bring to a low simmer.
• Remove the saucepan from heat and whisk in 2 cups of the cheese. Whisk until cheese has melted and sauce thickens. Set aside.
• Peel potatoes and evenly slice to 1/4 inch or less thick. Place in cold ice water to prevent browning (optional).
• Remove the bay leaf from cheese sauce.
• Place half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the top. Add remaining potatoes and top with the remaining cheese sauce. Cover tightly with aluminum foil.
• Bake covered for 60 minutes.
• Take the baking dish out of the oven and remove the aluminum foil. Top with the remaining 1/2 cup of shredded cheddar cheese and return to the oven uncovered. Bake for an additional 20 minutes or until potatoes are soft the whole way through.
• Remove and allow to sit for 15 minutes before slicing and serving.
• Optionally, top with additional salt and pepper, bacon, scallions or chives.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

ONION SOUP GRATIN

Steps:

• In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.

FOUR-ONION GRATIN

Steps:

• 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. Boil until cream 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.