(2017) Creamed Onion Gratin

Recipe Author: Conne Ward Cameron

Every year we hear there are some folks who don’t know what to do with the onions in their box. While that’s never a problem at my house, maybe it is at yours? Try this recipe – no idea where it came from – and substitute whatever cheese you like in place of the Gorgonzola, if blue is not a favorite at your house.

Baking the onions like this is an easy way to caramelize them without having to keep stirring a skillet on the stove.


2 medium yellow onions, cored and quartered lengthwise 1/4 cup olive oil Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup heavy cream 1/4 cup dry white wine Freshly grated nutmeg, to taste 1/2 cup finely grated Parmesan 3/4 cup crumbled Gorgonzola 1/4 teaspoon paprika


Heat oven to 350 degrees. Toss onions with oil in a 9″ × 11″ baking dish and season with salt and pepper. Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. Heat oven to broil.

Heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute. Add cream and wine, and cook, stirring, until thickened, about 5 minutes. Season sauce with salt, pepper, and nutmeg,

Pour sauce evenly over onions. Sprinkle with parmesan, dot with Gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes.