This cheesy and creamy onion gratin is topped with buttered bread crumbs for a comforting weeknight side dish, but it works equally well for a holiday or Sunday dinner.
Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | unsalted butter, divided |
| 2 | red onions, cut into 1/2-inch wedges |
| 2 | cooking onions, cut into 1/2-inch wedges |
| ½ cup | heavy cream |
| 1 tbsp | all-purpose flour |
| 2 tbsp | Better Than Bouillon® Organic Seasoned Vegetable Base |
| 1 cup | shredded aged Cheddar cheese |
| 2 tbsp | grated Parmesan cheese |
| ⅔ cup | bread crumbs |
Directions
Preheat oven to 425˚F. Grease 9-inch square baking dish with half of the butter. Arrange onion slices in bottom of baking dish.
In bowl, whisk together 2 tbsp cream and flour until smooth. Whisk in remaining cream and Seasoned Vegetable Base; pour over onions.
Sprinkle Cheddar and Parmesan over top. In large bowl, using fingertips, cut remaining butter into bread crumbs. Sprinkle evenly over top.
Cover with foil; bake for 20 minutes. Remove foil; bake for 10 to 15 minutes or until bubbling and golden brown on top.
Tip: Sprinkle with chives or parsley before serving.