Onion Gratin With Fresh Thyme

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“A mixture of both yellow and red onions look quite attractive in tis bake of "blooming" onions. Look for smaller sized onions that are better for placement in the casserole dish.”
1hr 30mins

Ingredients Nutrition


  1. Place rack just above centre; preheat oven to 375.
  2. Thinly remove both ends of onions; peel onions. Cut each in half around the equator. Using a sharp knife, cross hatch these inner surfaces with cuts about 1/2 inch apart, going quite deeply down, but not through narrow ends of rounds. lay them snugly, cut side up, on a rimmed baking tray.
  3. Drizzle with oil, sprinkle with chopped thyme, salt and pepper. Bake uncovered for 20 minutes. Transfer onions, cross hatched side up, fitting snugly into a baking dish just large enough to hold all in a single layer, such as a large oval gratin dish or a 9 - 13 inch disyh.
  4. Stir cream with wine; pour over onions. Cover dish with foil; continue baking for 25 minutes or until onions are tender when pierced with the tip of a knife. Remove dish from oven; uncover onions.
  5. Increase oven temperature to 450.
  6. Sprinikle onions with Parmesan; then with Gruyere. Bake uncovered for 8 minutes or until cheese is golden and sauce is bubbling. Serve garnished with chopped thyme.

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