Nothing is better than updating an old family classic. I made Creamy Onions au Gratin for my Thanksgiving and Holiday meals -an update from the pearl onion recipe my grandmother would make!
Let’s talk about one of the least favored vegetables; the onion. Yes it’s often seen as essential in cooking but it’s rarely the star of it’s own dish. And I get it. Most of the time we dislike onions because of their acidic taste and ability to make us cry. But trust me, Creamy Onions au Gratin will definitely change your mind!
My grandmother would always make creamed pearl onions for the holidays. And…well…they were a little gross. Now don’t get me wrong, some people really liked them, but the idea of onions swimming in lukewarm milk is not the most appetizing. And while we still need an onion side dish as per tradition, I’ve made Creamy Onions au Gratin with a great thick cream sauce, delicious trio of types of onions and crunchy herbed topping. Now that is the side dish we’ve been looking for.
The combination of cream, cheese and breadcrumbs makes every vegetable taste better. Yeah I know it’s just disguising the real taste, but man is it still delicious. Maybe not the healthiest, but definitely delicious.
What are your go to vegetable sides? And family favorites that you’ve recreated? Let me know in the comment section below!
Creamy Onions au Gratin
Creamy Onions au Gratin will become your new favorite onion and holiday recipe. Move over onion haters, this recipe is a keeper!
- 1 Pound Pearl Onions
- 2 Tbsp Butter
- 6 Shallots Quartered
- 1 Yellow Onion Sliced into Wedges
- 2 Cloves Garlic Minced
- 1 3/4 Cups Heavy Cream
- 1 Tsp Rosemary
- 1 Tsp Sage
- 1 1/4 Cups Panko Bread Crumbs
- 3 Tbsp Grated Parmesan Cheese
- 2 Tbsp Melted Butter
Preheat oven to 375
Trim and peel pearl onions and boil in a saucepan until tender (using frozen is fine and you can skip this step).
Melt butter in a large skillet and add shallot and yellow onion. cook until browned, then add garlic. Cook for an additional minute.
Transfer all onions into an 11 inch baking dish.
Bring cream to a boil quickly, then reduce to a simmer. Cook for 5 minutes so that the cream can reduce.
Pour cream over onions. Then season with rosemary, sage, salt and pepper.
Toss together panko bread crumbs, cheese and butter. Then sprinkle on top of onions.
Bake for 25 minutes or until bread crumbs have browned and onions are tender. Enjoy!