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.