Onion gratin with parmesan
6 servings
30 minutes
Onion gratin with parmesan is an exquisite dish of French cuisine that combines the tenderness of caramelized onions with the rich flavor of parmesan. This recipe has its roots in the traditions of French gratins, where simple ingredients are transformed into a refined treat through proper cooking techniques. Cloves and cumin add depth to the onion's aroma, while cream and egg yolks create a velvety texture. The composition is completed by a golden crust of baked parmesan, adding zest to the dish. Onion gratin is perfect as a side dish for meat and fish dishes or as an independent appetizer. It is an excellent option for cozy family dinners and festive meals where harmony of flavors and elegance in presentation are appreciated.
1
Cut the onion in half lengthwise. Place it cut side down on the board and slice it very thinly.
- Onion: 900 g
2
In a large deep skillet, mix butter, cloves, onion, cumin, and salt. Cover and cook on very low heat for 10 minutes until the onion is soft. Season with salt and pepper.
- Butter: 4 tablespoons
- Ground cloves: 0.8 teaspoon
- Caraway leaves: 0.5 teaspoon
- Sea salt: to taste
- Onion: 900 g
- Sea salt: to taste
- Sea salt: to taste
- Sea salt: to taste
3
Transfer the onion mixture to the mold and smooth it out with a spoon.
4
Preheat the grill in the oven. In a small bowl, whisk the yolks with the cream, then add the cheese and pour the mixture over the onions. Place under the grill for about 1-2 minutes until a golden crust forms on top. Serve immediately.
- Egg yolk: 2 pieces
- Extra-thick cream 48% fat: 0.3 glass
- Grated Parmesan cheese: 60 g
