onions, preferably Italian torpedo, Vidalia or Walla Walla onions (about 3 1/2 pounds each), peeled and sliced into 1/4-inch rounds
fresh heavy cream, not ultra-pasteurized
minced fresh thyme leaves
minced fresh Italian flat-leaf parsley
crumbs from a day-old loaf of whole grain sourdough bread
grated Pecorino Romano or Parmesan cheese
unrefined sea salt, to taste
- Melt the butter in a cast iron skillet over a medium flame until it begins to foam, toss the sliced onions into the hot fat and fry them, stirring frequently, until they release their fragrance and become tender and translucent.
- Preheat the oven to 425°F.
- While the oven preheats, reduce the heat to medium-low, pour two cups cream into the skillet over the onions and simmer them together until cream thickens and is reduced by half, about fifteen minutes.
- In a separate bowl, stir two cups whole grain sourdough bread crumbs with two tablespoons minced fresh thyme and one-quarter cup minced Italian flat-leaf parsley. Season the mixture of breadcrumbs and herbs with unrefined sea salt as it suits you.
- Remove the onions and cream from the heat. Top them with seasoned breadcrumbs and one-half cup grated Pecorino Romano cheese.
- Place the onion gratin into the preheated oven and bake for twenty to twenty-five minutes or until the season breadcrumbs and cheese form a nice golden crust and the cream begins to bubble.
- Allow the onion gratin to rest for about five minutes before serving.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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