Scalloped Onions
Indulge in the velvety richness of Scalloped Onions, a comforting side dish that elevates humble yellow onions into an irresistible casserole. This recipe layers tender, blanched onion slices with a creamy Gruyère-infused béchamel sauce, topped with a golden, cheesy breadcrumb crust for a satisfyingly crunchy finish. Seasoned with a hint of nutmeg for warmth and balance, this dish is perfect for holiday feasts, potlucks, or as a decadent accompaniment to roasted meats. With just 20 minutes of prep and easy-to-follow steps, this baked onion gratin is a showstopper that delivers gourmet flavor in every bite. Garnish with fresh parsley for a pop of color, and watch it steal the spotlight at your next gathering!
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Recipe Information
Ingredients
- 6 medium Yellow onions
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Panko breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and slice the onions into 1/4-inch thick rounds. Separate the rings gently.
Bring a large pot of water to a boil and blanch the onion slices for 4-5 minutes to soften them slightly. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour to create a roux and cook for 1-2 minutes until golden and bubbly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue cooking, stirring constantly, until the mixture thickens, about 3-4 minutes.
Stir in the salt, black pepper, and ground nutmeg. Remove the saucepan from heat and fold in 1 cup of Gruyère cheese until melted and smooth.
Layer half of the blanched onions in the prepared baking dish. Pour half of the cheese sauce over the onions, spreading it evenly. Repeat with the remaining onions and cheese sauce.
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and the remaining 0.5 cups of Gruyère cheese. Sprinkle this mixture evenly over the top of the dish.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the cheese is bubbling.
Let the scalloped onions rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 30.4 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2012 mg | 155% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
