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Onion Gratin

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“After looking at the kind review of Chef#296809, I have revised it and made it myself. A recipe adapted from the Chilean Fresh Fruit Association but with quite a few changes. The directions do not include the time to make the hard boiled eggs. If you love cooked onion, I hope you give this a try! DH and I think it is delicious. And a great way to use those leftover hard boiled eggs and bacon.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large size heavy skillet melt the butter and cook the onions over medium heat until soft, between 15 and 20 minutes, stirring frequently with a wooden spoon. You do NOT want the onions to be crunchy later.
  2. Add flour, stirring, and cook about 1 minute.
  3. Gradually stir in milk and cook 4 minutes; add cream, salt, and pepper.
  4. Remove skillet from stove top and set aside to cool slightly.
  5. Preheat oven to 400*F.
  6. When oven is pre-heated, taste sauce and adjust with more salt and pepper to suit your taste preferences (I like to add quite a bit more pepper).
  7. After taste adjustment, add 1 beaten egg to the cooled onion mixture and whisk thoroughly to combine.
  8. Pour the onion sauce into a lightly sprayed pie dish.
  9. Cover with layer of egg slices and sprinkle with cheese.
  10. Bake until lightly browned, about 15 minutes-depends upon your oven.
  11. Top with bacon crumbles.
  12. Allow to set for 5 minutes so that it will set up and be easier to plate.

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