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Caramelized Onion and Gruyere Gratin

caramelized onion and gruyere gratin - featured image

A comforting and elegant gratin featuring sweet caramelized onions and nutty Gruyere cheese melted into a golden crust, perfect as a side dish for any occasion.

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 1 ½ cups Gruyere cheese, grated
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 teaspoon fresh thyme, chopped (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • ¼ cup breadcrumbs (optional)

Instructions

  1. Peel and thinly slice 4 large yellow onions (about 10 minutes).
  2. Heat 3 tablespoons unsalted butter in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring every 5 minutes, for 30-40 minutes until deep golden brown and sweet. Add a tablespoon of water if pan gets too dry.
  3. Stir in 2 minced garlic cloves and 1 teaspoon chopped fresh thyme. Cook for 2 more minutes until fragrant.
  4. Preheat oven to 375°F (190°C).
  5. In a bowl, whisk together 1 cup heavy cream and 1 tablespoon all-purpose flour until smooth. Season with 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
  6. Add caramelized onions to the cream mixture and stir to combine.
  7. Butter an 8×8 inch oven-safe gratin dish. Pour onion and cream mixture into the dish. Sprinkle 1 ½ cups grated Gruyere cheese evenly on top. Add ¼ cup breadcrumbs if desired.
  8. Bake for 25-30 minutes until the top is golden brown and bubbly.
  9. Let the gratin rest for 5 minutes before serving.

Notes

Slowly caramelize onions over medium-low heat for best flavor; add water if pan dries out. Use freshly grated Gruyere for smooth melting. Tent with foil if top browns too quickly. Rest gratin 5 minutes before serving for best texture. Can caramelize onions ahead and refrigerate.

Nutrition

Keywords: caramelized onion gratin, Gruyere gratin, comfort food, cheesy gratin, easy side dish, caramelized onions, French gratin