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