Sweet Onion Gratinate Recipe

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Sweet Onion Gratinate
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Ingredients
15
Count
Nutrition
289
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Peel the onions and cut in half through the stem ends. Rinse them halves in cold water for a moment. Slice the halves cross-wise into very thin half-moon shapes: you should have over 12 cups of onions.
  2. Put the oil and butter in the skillet, set over medium heat, and before the butter is all melted, dump in all the onions and turn them over to coat. Drop in the bay leaves, sprinkle with the salt, turn and stir the onions a bit more, then cover the pan. Let the onions sweat and soften for about 10 minutes, stirring just once or twice, but otherwise keeping them covered.
  3. Uncover the pan and continue to cook the onions and to gradually evaporate the juices. Adjust the heat to keep the juices bubbling without any danger of burning the onions and stir frequently. After 10 minutes or so, the onions should be very soft, wet and glassy, but with hardly any liquid left in the pan. If there’s a lot of liquid, raise the heat slightly and cook longer, stirring as the juices evaporate. But don’t let the onions or the pan get completely dry. Remove it from the heat while they’re still moist and let them cool off just a bit.
  4. Assembling and Baking the Gratin:
  5. When you start cooking the onions, set a rack in the upper third of the oven and preheat to 425°. Butter the baking sheet generously, using 3 to 4 tablespoons of the soft butter.
  6. Trim off the crusts of the bread slices and lay them in one layer in the sheet pan, sides touching, to cover the bottom completely. Fill any empty spaces with pieces of bread cut to shape. Now press down gently over all the bread with your hand, to compress the layer slightly and close any gaps. Spread the remaining soft butter all over the bread with a rubber spatula or big spoon.
  7. While the onions are still warm, spoon them onto the bread and spread in an even layer; scrape the flavorful cooking juices from the pan too. Sprinkle all the cheese evenly over the onions, covering the entire surface, but don’t press the cheese down at all.
  8. Bake for 10 minutes or so; rotate the pan for even cooking and bake another 10 or 15 minutes. until the cheese is a deep brown-gold crust and the edges of the bread are also crisp and dark (but not burnt).
  9. Let the gratin cool for at least a few minutes on a wire rack (the pan will be very hot!). Serve it warm or room temperature, cut in any size pieces you want.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 289.21 Kcal (1211 kJ)
Calories from fat 141.59 Kcal
% Daily Value*
Total Fat 15.73g 24%
Cholesterol 28.55mg 10%
Sodium 393.29mg 16%
Potassium 140.4mg 3%
Total Carbs 26.18g 9%
Sugars 6.08g 24%
Dietary Fiber 1.56g 6%
Protein 11.19g 22%
Vitamin C 5.3mg 9%
Iron 0.9mg 5%
Calcium 72.9mg 7%
Amount Per 100 g
Calories 184.12 Kcal (771 kJ)
Calories from fat 90.14 Kcal
% Daily Value*
Total Fat 10.02g 24%
Cholesterol 18.18mg 10%
Sodium 250.38mg 16%
Potassium 89.38mg 3%
Total Carbs 16.67g 9%
Sugars 3.87g 24%
Dietary Fiber 1g 6%
Protein 7.13g 22%
Vitamin C 3.4mg 9%
Iron 0.6mg 5%
Calcium 46.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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