Sunday, July 5, 2009
This Onion Gratin is, well ... divine!
I came across this recipe last week and decided it would be perfect to go along with the pork tenderloin we grilled yesterday. It got rave reviews from my husband and daughter! Tom actually said, "Divine!" Being a man of few words, he's not usually prone to fluffy comments. When he does occasionally use that particular word, it's only in connection with very good food. It means he really, really likes something so I know I should make it again! You can use any kind of onions to make this, but be sure to cut them in thick, half-inch slices after you peel them.
ONION GRATIN WITH ROSEMARY AND THYME
Makes about 6 servings, recipe from Kalyn's Kitchen, one of the more impressive blogs I follow, at: http://kalynskitchen.blogspot.com/
8 medium-sized white, yellow, or Vidalia onions
1-2 T olive oil, for brushing onions (I used more)
1 tsp. finely minced fresh rosemary (or use dried rosemary)
2 T minced fresh thyme leaves (or use dried thyme)
8 T mayo
1 T fresh squeezed lemon juice
1 tsp. Dijon mustard
1-1/2 cups shredded cheese (any mild white cheese will work, even low-fat cheese)
3 T grated Pecorino-Romano cheese (or use grated Parmesan)
fresh ground black pepper to taste
Preheat oven to 450*. Peel onions and cut in 1/2 inch slices. Spray or brush baking sheet with olive oil, then arrange onion slices in a single layer. Drizzle onions with oil, then sprinkle with chopped herbs. Roast onions 15 minutes.
While onions roast, combine mayo, lemon juice, Dijon mustard, shredded cheese, Pecorino-Romano cheese, and black pepper in a small bowl. Mix together with a fork. (The mixture will be lumpy.)
Spray a 9x13 casserole dish with Pam. Remove baking sheet from the oven and use a turner to layer onions in the casserole dish. Spread topping over onions (I used a rubber scraper to spread it around. And don't worry if the mixture doesn't cover every bit of the onions.) Sprinkle top with paprika and parsley. Place casserole dish in oven and bake 25-35 minutes at 375*, or until top is golden brown and onions are slightly bubbling. Serve hot.