THE BEST ONION GRATIN - COOKBOOK: COOK WITH JAMIE - JAMIE OLIVER


I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 

INGREDIENTS

4 medium red onions, peeled and quartered
olive oil
sea salt & freshly ground black pepper
8 sprigs of fresh thyme, leaves picked
2 cloves of garlic, peeled and sliced
a small wineglass of white wine
4 Tbsp crème fraîche
50g gruyère cheese, grated
50g parmesan cheese, grated

METHOD:
Preheat the oven to 200°C.
Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. 



Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. 



Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven.



Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the oven for 15 minutes to start caramelizing. 



Once the onion is looking lightly golden, stir in your crème fraîche and sprinkle over your gruyère and parmesan. 
Turn the oven down to 180°C and let the gratin thick away for about 15 minutes or until golden and gorgeous.



You can eat this straight away, or cool it down and flash it under the grill later. I love to eat it as part of a baked dinner. This time with baked potatoes two ways and sausages with homemade BBQ sauce.

SERVES 4



Comments