Caramelized Onions Au Gratin


Looking for one last-minute easy side dish to complete your holiday meal? This one presents special but comes together fast. I love onions, and got hooked on this side dish after seeing something like this on a cooking show. It was one of those competition cooking shows, so they didn’t give the recipe, but it looked simple enough that I knew I could wing it. Here’s how I make it. (This is even easier if you have White Sauce Butter Balls.)

Onions all lined up for their formal picture, excited to be part of the big day.

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How to make Caramelized Onions Au Gratin:

4 medium onions
1 cup white sauce
1/2 teaspoon granulated chicken bouillon
1/2 teaspoon coarse ground black pepper
1/2 teaspoon thyme
1/2 cup shredded cheese (Cheddar, Swiss, whatever you like)
1 cup coarse bread crumbs

Slice the onions. I saute them in butter in my iron skillet to caramelize them.

I can do all the onions in two batches. I use about 1 tablespoon of butter per batch.

Transfer onions directly to a greased 1 1/2 quart casserole dish.

For the white sauce, in the same skillet, use two butter balls and add a cup of milk slowly, stirring constantly, adding the pepper, bouillon, and thyme as you go.

Add the cheese, stirring to melt.

If you want to make the white sauce from scratch–use a tablespoon of flour, a tablespoon of butter, a dash of salt and pepper to taste, and add a cup of milk slowly, stirring constantly.

Pour the sauce over the onions.

Add bread crumbs for the topping. I use one thick slice of Grandmother Bread torn in little pieces. Dot butter on the top.

Bake uncovered at 350-degrees for 30 minutes. Easy! Delicious!

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on November 24, 2010  

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16 Responses | RSS feed for comments on this post

  1. 11-24

    I LOVE onions! I sometimes make carmelized onion quiche. It’s yummy.

  2. 11-24

    That looks like a great recipe! Happy Thanksgiving to you all!

  3. 11-24

    Thank you for this timely and easy recipe. :hungry:

  4. 11-24

    I have everything to make this!

  5. 11-24

    This looks almost like my moms onion casserole. I will have to get the recipe from her, I can remember it off the top of my head, but it is always a must make for her during the holidays!

  6. 11-24

    YUM!!! Carmelized onions AND cheese….how could you go wrong??

  7. 11-24

    My laugh for the day! Thank you for the formal onion photo! :snoopy:

  8. 11-24

    We love cooked onions, I always make creamed pearl onions for Thanksgiving dinner. This is a recipe I will certainly try.
    I would like to wish everyone a blessed and safe Thanksgiving, if you are traveling be extra careful.
    I have net so many nice gals on CITR– We all have so much to be thankful for.
    Thank you

  9. 11-24

    Sounds wonderful. I love onions and am always looking for more ways to eat them.

  10. 11-24

    JOJO, have you posted your creamed pearl onions on Farm Bell Recipes? I would love to see it!!

  11. 11-24

    I love onions and have a very similar recipe.
    saute onions in butter
    layer ritz crackers
    and cheese
    bake till bubbly

    yumm and super easy.
    not great as leftovers

  12. 11-24

    That’s it! I am doing this tomorrow. We grew fabulous onions this year, and now they are all gone. What kind of onions do you use?

  13. 11-24

    Lori, just plain old yellow onions!

  14. 11-24

    That looks great! I love onions in any form! COOKING TIP: If you’re in a hurry to carmelize your onions, sprinkle a little bit of sugar, say teapsoon over the onions. The sugar will brown quickly and start the carmelization process sooner. Wait till onions are wilted and soft before doing this. Just hurries things along a bit. Have a HAPPY THANKSGIVING EVERYONE!!!

  15. 11-25

    I love caramelized onions too and I always do them in an iron skillet. This looks yummy!!!!

  16. 11-29

    I’ve never had an onion casserole, bet it would be a great side dish to many meals.

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