Onion, Apple and Cheese Gratin | Midwest Living
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Onion, Apple and Cheese Gratin

Onion, Apple and Cheese Gratin

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  • Makes: 6 servings
  • Yield: 5 cups
  • Hands On 20 mins
  • Total Time 1 hr

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At Iowa's Rapid Creek Cidery, chef Matt Steigerwald serves this gratin (which tastes sort of like the best French onion soup ever) with grilled artisan bread. Crisp and charred, it's a good foil to the gooey richness.

Ingredients

  • 3 large onions, chopped (about 4 cups)
  • 2 medium Granny Smith apples, cored and chopped (about 2 1/2 cups)
  • 2 tablespoons canola oil
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • Softened butter
  • 1 cup torn crusty bread
  • 1/2 cup shredded Gruyere cheese, divided
  • 1/2 teaspoon dried sage, crushed
  • 3/4 cup heavy cream

Directions

  1. Preheat oven to 425 degrees . Place onions, apples, oil, thyme, salt, crushed red pepper, and black pepper in a 15x10x1-inch baking pan. Toss to combine. Roast until browned and very tender, 20 to 25 minutes.
  2. Meanwhile, generously butter a 11/2 quart baking dish. (Or butter six 6- to 8-ounce individual casserole dishes.) Set aside.
  3. Add bread, 1/4 cup cheese and the sage to onion mixture. Stir to combine. Transfer mixture to prepared baking dish; pour cream over mixture. Top with remaining 1/4 cup cheese. Bake until bubbly and brown, 25 to 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts

(Onion, Apple and Cheese Gratin)

Servings Per Recipe 6, fiber (g) 3, sodium (mg) 342, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 22, vit. C (mg) 8, cal. (kcal) 307, vit. A (IU) 748, iron (mg) 1, pro. (g) 6, calcium (mg) 147, sugar (g) 11, Potassium (mg) 263, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 22, Niacin (mg) 0, sat. fat (g) 12, Riboflavin (mg) 0, chol. (mg) 54, Thiamin (mg) 0, Trans fatty acid (g) 1, Polyunsaturated fat (g) 2, Folate (µg) 24

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