This isn’t my father’s but he made an onion gratin very close to this, just with a different cheese. I have yet to get his turnip-cheese recipe, which I should have made sure I already had by now– foolish me for not making sure among many other things. I think this recipe would go fantastic as one of the side dishes for Thanksgiving.
Creamed Onion Gratin ~
~ adapted from Saveur ~
Heat oven to 350 degrees Fahrenheit. Core and quarter lengthwise, and separate, 2 medium-large yellow onions. Place onions in a 9″ x 11″ baking dish.
Toss with 1/4 cup olive oil and season with freshly grated black pepper and coarse salt.
Bake and stir occasionally until browned, approximately 1 hour. Set aside, heat oven to broil.
In a 2-quart saucepan over medium-high heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour; cook and stir until smooth, about 1 minute.
Stir in 1 cup heavy cream and 1/4 cup dry white wine.
Continue to cook, stirring until thickened, about 5 minutes. Season sauce with fresh black pepper, salt, and freshly grated nutmeg.
Pour sauce evenly over baked onions. Sprinkle with 1/2 Parmesan and 3 ounces crumbled Gorgonzola.
Sprinkle with 1/4 teaspoon smoked paprika. Broil in the oven for 2 minutes, when cheese is melted and golden brown on top.
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