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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. 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.

  • Meanwhile, generously butter a 1 1/2 quart baking dish. (Or butter six 6- to 8-ounce individual casserole dishes.) Set aside.

  • 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

307 calories; 22 g total fat; 12 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 54 mg cholesterol; 342 mg sodium. 263 mg potassium; 22 g carbohydrates; 3 g fiber; 11 g sugar; 6 g protein; 1 g trans fatty acid; 748 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 147 mg calcium; 1 mg iron;