Ingredients with Measurements:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Pecorino di Osilo cheese
- 1/4 cup breadcrumbs
- Fresh thyme leaves for garnish
Special equipment needed:
- Large skillet
- 9-inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions and stir to coat with the butter and oil. Cook for 10 minutes, stirring occasionally.
3. Add the salt, black pepper, and sugar to the skillet and stir to combine. Cook for another 10-15 minutes, stirring occasionally, until the onions are caramelized and golden brown.
4. Pour the white wine into the skillet and stir to deglaze the pan. Cook for 2-3 minutes until the wine has evaporated.
5. Add the heavy cream to the skillet and stir to combine. Cook for 2-3 minutes until the cream has thickened slightly.
6. Remove the skillet from the heat and stir in the grated Pecorino di Osilo cheese.
7. Transfer the onion mixture to a 9-inch baking dish. Sprinkle the breadcrumbs over the top of the onion mixture.
8. Bake the gratin in the preheated oven for 20-25 minutes, until the top is golden brown and crispy.
9. Remove the gratin from the oven and let it cool for a few minutes. Garnish with fresh thyme leaves before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 13g
Protein: 8g
Sodium: 620mg
Substitutions for ingredients:
- You can use any type of white wine in place of the dry white wine.
- If you don't have Pecorino di Osilo cheese, you can use Parmesan or another hard, salty cheese.
Variations:
- Add sliced mushrooms to the onion mixture for a richer flavor.
- Top the gratin with chopped walnuts or hazelnuts for added crunch.
- Use a mixture of different cheeses, such as Gruyere and Fontina, for a more complex flavor.
Tips and tricks:
- Be patient when caramelizing the onions - it takes time to get them golden brown and sweet.
- Use a mandoline or a sharp knife to slice the onions thinly and evenly.
- Make sure the breadcrumbs are evenly distributed over the top of the gratin for a crispy crust.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh thyme leaves or chopped parsley for a pop of color.
Garnishes:
- Fresh thyme leaves
- Chopped parsley
- Chopped walnuts or hazelnuts
Pairings:
- Serve the gratin with a green salad dressed with a simple vinaigrette.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Garlic bread or crusty bread for dipping in the creamy sauce
Troubleshooting advice:
- If the gratin is not browning on top, you can broil it for a few minutes at the end of cooking to get a crispy crust.
- If the gratin is too dry, you can add a little more cream or white wine to the onion mixture before baking.
Food safety advice:
- Make sure to cook the onions thoroughly to avoid any risk of foodborne illness.
- Store any leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Pecorino di Osilo is a traditional Sardinian cheese made from sheep's milk. It has a sharp, salty flavor that pairs well with caramelized onions.
Flavor profiles:
- The caramelized onions are sweet and savory, while the Pecorino di Osilo cheese adds a sharp, salty flavor to the dish.
Serving suggestions:
- Serve the gratin as a side dish with roasted meats or poultry, or as a vegetarian main dish with a green salad.
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Region: Italian