Saw this dish on a newsletter from Saveur and immediately thought, well heck, they are copying my recipe.
Saveur's Onion Gratin
Here’s my version –
Onion Gratin
Years ago this dish was called “Gourmet Onions,” but it always seemed too pretentious to me. It wasn’t long before family and friends referred to it as “Onion Gratin.” Serve it along side any meat or poultry ~ it compliments any meat dish.
3 large white onions cut in half and thinly sliced. (You’ll want 4 cups)
5 T. butter
2 eggs
1 cup sour cream
2/3 cup grated Parmesan cheese
Salt & pepper, to taste
Preheat oven to 425°F
Sauté onions in butter until transparent. Place them in a greased 1 1/2- to 2-quart au gratin dish or flat casserole.
Beat eggs until light and frothy; add sour cream, salt and pepper; mix together. Pour over onions and sprinkle with cheese. Bake for 20-25 minutes. Serves 8.
---------------
I think I’ll try this by decreasing Parm and add some gorgonzola – I think it would be wonderful.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com