Sweet Onion Gratin Thursday, May 16, 2013


2-3 sweet onions – Vidalia, Texas Sweets, etc., sliced
3 TBSP Worcestershire sauce
1 TBSP olive oil
2 TBSP water, white wine OR vegetable or chicken broth
½ tsp kosher salt
½ tsp freshly cracked black pepper
1 cup croutons
½ cup Gouda or Gruyere, shredded
¼ cup fresh parsley, minced
1 tsp olive oil
½ tsp kosher salt
½ tsp freshly cracked black pepper


Preheat oven to 425F.

In a casserole dish, toss onion slices with Worcestershire sauce, olive oil, liquid (water, wine or broth), and salt and pepper. Cover tightly with foil, and cook for about 30 minutes or until onions are tender. Note – sometimes they take a bit longer than others – I honestly think it’s how wet the season is in which the onions are grown.

In a mixing bowl, lightly crush croutons. Toss with cheese, parsley, olive oil, salt and pepper. Once the onions are tender, sprinkle this mixture over the top, and return to the oven for five minutes, or until cheese is melted.


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