OH EM G. Side dish of the stars. This was born when Mark and I were invited up the block to casa de Bard for a special bbq brisket dinner. The fellas invited us raaaather last minute (humph) but I dare not show up empty handed. What to bring? Honestly, the only vegetables that I had were a bunch of onions. I also happened to have some heavy cream leftover from the butterscotch frosting of the Black and Tan Brownies. I knew I needed creamed onion gratin. The onions become super tender and silky from the braising in the thickened cream. Then the blast under the broiler gets them super caramelized and beautiful. To make it over the top rich, you top it with cheese to get bubbly and browned on top. Enter Robusto. Mark is obsessed...OBSESSED with this cheese called Robusto that they sell at Wholefoods. Mark is also the only person in this house that can stand laying out the necessary cash to buy things at Wholefoods. Robusto is nutty and a little sharp and melts beautifully so it is perfect for this dish. MAKE THIS. I can't express it strongly enough. Make this!
Creamed Vidalia Onion Gratin
3 medium vidalia onions
1 Tsp. thyme
1/2 cup heavy cream
1/4 skim milk
1/4 cup white wine
1/4 cup Robusto (Parmesan, Pecorino, Grana, or Gruyere will work)
1. Slice the onions into 1/4 inch slices and lay them on a sheet tray.
2. Drizzle with olive oil and sprinkle lightly with salt, pepper, and fresh thyme leaves.
3. Bake in a 375 degree oven for 15 minutes.
4. While the onions are cooking, combine the heavy cream, milk, and wine in a heavy bottom skillet on a medium heat only until it slightly begins to bubble. Then reduce the heat to low and let it cook for 5-10 minutes.
5. Lay the slightly caramelized onions in a casserole dish.
6. Top with the hot cream.
Now it's time for ROBUSTO!
7. Grate the cheese.
8. Sprinkle the casserole with cheese.
9. Turn on the broiler and return the casserole to the oven. Allow to brown on top, about 5-10 minutes.
Serve slices of onions and enjoy!