Ingredients: 3 red onions, 1 white onion, 4 tablespoons crème fraiche, 50g gruyere, 50g parmesan, small glass white wine, 2 cloves garlic, 8 sprigs fresh thyme, olive oil, sea salt, freshly ground black pepper.
The second recipe of my pre-ski week was “The Best Onion Gratin” (page 332, Cook with Jamie).
Start by peeling and chopping the onions into quarters, separating the layers into petals. Drizzle the onion with olive oil then add the wine, sea salt, freshly ground black pepper, chopped garlic and thyme.
Cover with a double layer of tinfoil and cook for 45 minutes until softened. Remove the tinfoil and cook for a further 15 minutes to allow the onions to caramelise.
Stir in the crème fraiche and sprinkle over the cheese and cook for a final 15 minutes until golden brown – done!
This dish was absolutely amazing and is definitely lives up to it’s name as “The Best Onion Gratin”. One of the tastiest side dishes I’ve cooked and tasted since starting my challenge!
The recipe was simple and easy to make (despite taking a while to cook) and was sweet, creamy, cheesy and delicious.
The onion was nicely caramelised, the crème fraiche gave it a lovely creaminess and the wine gave it a nice zing.
I highly recommend you give this recipe a go and will definitely be cooking it again – I might even mix it up and try different varieties of onion, adding mushrooms, potatoes and maybe pancetta.