Onion Gratin

If you are wondering if I meant to say Potato Gratin, the answer is no, I totally meant onion. So you might be thinking I'm crazy and depending on who you ask, I probably am but in this case, I am all there. The Onion Gratin is beyond fabulous. Dare I say it's even better than it's potato counterpart? Oooh, I do dare. Kevin from Closet Cooking rocked my world when he posted this recipe. I had never thought of an Onion Gratin before and without the inspiration, I don't even want to think of how devoid the rest of my life might be. Pair it with something delicate like fish, or something hearty like steak, just pair it with something. Heck, I'd eat this gorgeous gratin all by itself, and I have on more than one occasion.

Recipe from Closet Cooking:
2 large yellow onions (peeled and sliced into 1/4 inch slices)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon thyme, chopped
1 cup heavy cream
1/4 cup white wine
1/4 cup parmigiano reggiano or gruyere

Preheat the oven to 375 degrees. Carefully spread the onions onto a baking sheet keeping the rings intact. Drizzle them with olive oil and season with salt, pepper and thyme. Place the onions in the oven and bake for 15 minutes. While the onions are baking, heat cream and wine in a small saucepan until the mixture bubbles around the edges. (If your cream mixture separates, remove from heat and whisk vigorously until the mixture comes back together.) Remove the onions from the oven and transfer to a baking dish. Pour the cream mixture over the onions. Cover the baking dish with foil and bake another 35 minutes. Remove the foil, sprinkle the top of the onions with cheese. Increase the oven temperature to 450 degrees, return the baking dish to the oven and bake until golden brown, about 5 minutes.

I look forward to trying these similar Onion recipes:
Onion Gratin from Kalyn's Kitchen