Sharing the kitchen for some can be a problem. Not at our house. Dale steps up to the island counter with pizazz and confidence: even if I have to push and give him a few nudges! His choices in recipes are so interesting. One of his latest “missions to magnificent” was Five Star Onion Gratin. He takes this on as if it were one of his flight plans of yore: mission planning. Exact info is needed, such as: ETA out of the oven, heat conditions (oven temp), Intel – ingredients available and required, crew – do I want to assist in setting the table? Time hack. Yes he is still flying through life and we all smile because of that.
Here is his very own Five Star Onion Gratin. He tweaked this from a recipe so it has new ingredients and flavor. I love it! Request a rapid return sir!
Five Star Onion Gratin
Preheat oven to 400 degrees
4 medium red onions, quartered and centers removed and stored for a future recipe
sea salt and freshly ground black pepper
1/2 t dried thyme
1/4 t dried rosemary
2 T crushed garlic
4 oz white wine
3 T sour cream
1 T heavy cream
4 slices precooked bacon chopped into small pieces
1 3/4 oz Gruyere cheese, grated
1 3/4 ox Parmesan cheese, grated
Break onion quarters apart to give you individual ‘petals’. Place these in an ovenproof dish. Drizzle with a few glugs of olive oil and a pinch of salt and pepper. Toss in the thyme, rosemary and garlic. Mix up well. Add wine, cover with a double layer of aluminum foil, wrap tightly and place in oven. Bake for 45 minutes. Remove the dish and take off the foil – replace in oven for 15 minutes to start the caramelizing. Once onions start turn golden, stir in sour cream and heavy cream and add bacon pieces. Sprinkle with Gruyere and Parmesan. Reset oven temp to 350 degrees and allow to heat for 15 more minutes.byDeborahonMonday, January 05, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Col K,Deborah,Onion,Recipe