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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.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 22g; cholesterol 54mg; saturated fat 12g; carbohydrates 22g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 3g; sugars 11g; protein 6g; vitamin a 748.4IU; vitamin c 8.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.2mg; folate 24.4mcg; vitamin b12 0.2mcg; sodium 342mg; potassium 263mg; calcium 147mg; iron 0.5mg.
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