Okay, we aren’t even going to pretend that this recipe is in any way, shape, or form close to remotely healthy, but it is delicious and it is Thanksgiving, just go with it.
So, truth be told, I totally messed up this recipe from the get go, but it still turned out perfectly. On Saveur’s website, the recipe isn’t formatted all that well, so I totally missed the ‘toss onions with oil’ part of the recipe. Instead, I lightly greased the dish with unsalted butter, threw in all the onions and sprinkled with salt and peper and stirred them a couple times while they were in the oven. I really don’t thing this recipe needed the oil at all.
Creamed Onion Gratin (adapted from Saveur)
- 4 medium yellow onions, cored and quartered lengthwise
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoon unsalted butter plus more for greasing
- 2 tablespoon flour
- 1 cup heavy cream
- ¼ cup dry white wine
- Freshly grated nutmeg, to taste
- ½ cup finely grated parmesan
- 3 oz. Gorgonzola, crumbled
- ¼ tsp. paprika
- Heat oven to 350°. Lightly grease a 9″ × 11″ baking dish with unsalted butter. Place onions in dish and season with salt and pepper. Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. Heat oven to broil.
- Heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute. Add cream and wine, and cook, stirring, until thickened, about 5 minutes. Season sauce with salt, pepper, and nutmeg.
- Pour sauce evenly over onions. Sprinkle with parmesan, dot with Gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes.