Roasted Onion Gratin with Cheddar and Bacon

Slow-roasted onions in a decadent sauce sprinkled with cheddar and bacon creates an unforgettable gratin.

The moment I laid eyes on this beautiful creation it was crazy love. I wanted to high-tail it to the kitchen and immediately start making it. It spoke out loud and said my name. That doesn’t happen often.

The onions roast with nothing more than olive oil, salt and pepper until their sugars caramelize and they take on a golden color around the edges. They turn strongly sweet while keeping a slightly savory edge to them.

This is an easy way to make caramelized onions without babysitting a pan on top of the stove. Not that I’m against the stove-top method. It’s just time-consuming and I’m a multi-tasker. Hands-free caramelized onions? I’m all over it.

The hot, roasted onions are covered in a decadent béchamel made of heavy cream and wine then baked again. The original recipe calls for Gorgonzola; I swapped it out for white cheddar and bacon. Just a touch of each. Over the top. Like sprinkles on a cake.

A finishing touch to further entice you.

Roasted Onion Gratin w/ Cheddar & Bacon

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

2 hours

Yield: 4 servings

Roasted Onion Gratin w/ Cheddar & Bacon

Slow-roasted, caramelized onions covered in a decadent sauce sprinkled with cheddar and bacon to create an unforgettable gratin.

Ingredients

2 medium yellow onions, cored and quartered lengthwise

2 tablespoons olive oil

coarse salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 tablespoons flour

1 + 1/2 cups heavy cream

¼ cup dry white wine, optional

a grate (or a pinch) or two of fresh nutmeg

heaping 1/2 cup of sharp white cheddar

2 slices bacon, cooked, crumbled

Instructions

Heat oven to 350 degrees F. Add onions to an 8x8 (or 10ish by 6ish) deep-sided baking dish Drizzle with oil and massage onions with your hands so they are completely coated. Sprinkle with salt and pepper.
Bake 1 hour, halfway through remove from oven and spoon oil off bottom of pan back over onions, return to oven. Once onions are done remove the pan and turn oven up to 400 degrees F.
Heat butter in a medium saucepan over medium-low heat; add flour and stir until smooth; cook 2 minutes stirring often. Whisk in cream and wine until smooth. Continue whisking about 5 minutes. Season with salt, pepper, and nutmeg.
Pour sauce evenly over onions. Sprinkle with cheddar and bacon. Bake 20-25 minutes until bubbly and golden on top. Let set 5 minutes before serving.

Notes

Adapted from Saveur

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Comments

sazin says:

04/27/2012 at

Your blog is one of the best blogs.
I would like to come back again.
I am sure of that you are also glad to help every other.
Thank you for sharing!

sazin recently posted..Apple Juice

Debra Kapellakis says:

04/27/2012 at

I love onions and bechamel sauce, the two together, OH MY! YUMMY! thank you

Joanne says:

04/27/2012 at

Onions somehow never really get to be the main attraction, which is so sad! Until now…easy caramelized onions sound good to me. Easy caramelized onions smothered in cheese….sound even better!
Joanne recently posted..Recipe: Asparagus and Green Pea Risotto with Fresh Herb Tarka {eat.live.be.}

Sofia.Lopez says:

04/27/2012 at

Beautifull!
The combination of flavours are perfect…i can imagine all the flavours.
I have to try this one.
Kisses from Portugal :)

Coleens Recipes says:

04/27/2012 at

Mmmmmm, I can smell the aroma from here, delicious!!
Coleens Recipes recently posted..VEGGIE SIDE SALAD