Ingredients with Measurements:
- 2 large onions, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Tresse cheese
- 1/4 cup grated Parmesan cheese
- 1 baguette, sliced
- 2 tablespoons chopped fresh parsley
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 over medium heat, melt the butter and olive oil together.
3. Add the sliced onions, salt, black pepper, thyme, rosemary, and oregano. Cook for 15-20 minutes, stirring occasionally, until the onions are caramelized and golden brown.
4. Add the white wine to the skillet and cook for 2-3 minutes, until the liquid has evaporated.
5. In a separate bowl, mix together the heavy cream, Tresse cheese, and Parmesan cheese.
6. Arrange the sliced baguette in the bottom of a 9-inch baking dish.
7. Spoon the caramelized onions over the bread.
8. Pour the cheese mixture over the onions.
9. Bake for 20-25 minutes, until the cheese is melted and bubbly.
10. Sprinkle chopped parsley over the top before serving.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 15g
Cholesterol: 80mg
Sodium: 950mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 5g
Protein: 12g
Substitutions for ingredients:
- Tresse cheese can be substituted with Gruyere or Swiss cheese.
- Baguette can be substituted with any crusty bread.
Variations:
- Add sliced mushrooms to the onions while cooking.
- Use different herbs and spices to season the onions.
- Use different types of cheese for the gratin.
Tips and tricks:
- Make sure to slice the onions evenly for even caramelization.
- Use a mandoline to slice the baguette for even slices.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs over the top of the gratin before serving.
Pairings:
Pair the gratin with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the gratin with roasted vegetables or a side of garlic bread.
Troubleshooting advice:
If the cheese is not melting, place the gratin under the broiler for a few minutes until the cheese is melted and bubbly.
Food safety advice:
Make sure to cook the onions until they are caramelized and golden brown to ensure they are fully cooked.
Food history:
Gratin originated in French cuisine and typically consists of a creamy sauce and cheese baked until golden brown.
Flavor profiles:
The Tresse cheese and caramelized onions give this gratin a rich and savory flavor.
Serving suggestions:
Serve the gratin as a main dish or as a side dish with a hearty meat dish.
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Region: French