Best Nutmeg Scented Onion Gratin Recipes

ONION GRATIN RECIPE

Steps:

• Melt the butter in a cast iron skillet over a medium flame until it begins to foam, toss the sliced onions into the hot fat and fry them, stirring frequently, until they release their fragrance and become tender and translucent.
• Preheat the oven to 425 degrees Fahrenheit.
• While the oven preheats, reduce the heat to medium-low, pour two cups cream into the skillet over the onions and simmer them together until cream thickens and is reduced by half, about fifteen minutes.
• In a separate bowl, stir two cups whole grain sourdough bread crumbs with two tablespoons minced fresh thyme and one-quarter cup minced Italian flat-leaf parsley. Season the mixture of breadcrumbs and herbs with unrefined sea salt as it suits you.
• Remove the onions and cream from the heat. Top them with seasoned breadcrumbs and one-half cup grated pecorino romano cheese.
• Place the onion gratin in an oven preheated to 425 degrees Fahrenheit and bake for twenty to twenty-five minutes or until the season breadcrumbs and cheese form a nice golden crust and the cream begins to bubble.
• All the onion gratin to rest for about five minutes before serving.

FRUGAL GOURMET'S BAKED ONIONS AU GRATIN

Steps:

• In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown or discolor.
• Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
• Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
• Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes.

GRATINEED MUSTARD CREAMED ONIONS

Steps:

• Cook onions in a large heavy pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, 25 to 30 minutes. Reserve 1 cup cooking water, then drain (reserve pot). Cool onions to warm, then peel.
• Melt butter in dry pot over medium heat. Add flour and cook, stirring, 2 minutes. Whisk in reserved cooking water, milk, and Sherry and cook, whisking frequently, until mixture is thickened, about 8 minutes. Whisk in mustards, nutmeg, and 1/2 teaspoon each of salt and pepper. Add onions to sauce and simmer 5 minutes.
• Preheat broiler.
• Transfer creamed onions to baking dish and sprinkle evenly with cheese. Broil 4 to 5 inches from heat until top is golden brown and bubbling, about 3 minutes.

NUTMEG-SCENTED ONION GRATIN

Steps:

• Bring a large pot of water to a boil. Salt the water and add the onions. Cook until tender, about 10 minutes. (The slices will separate.) Drain.
• In a large bowl, toss the onions with the cream and season generously with nutmeg and salt. Spoon into a shallow gratin dish. (The gratin can be prepared several hours in advance, up to this point. Reserve at room temperature.)
• Preheat the broiler.
• Sprinkle the grated cheese over the gratin, place under the broiler and broil until the cheese is melted and golden. Serve immediately.

ONION SOUP GRATIN

Steps:

• In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.

MUSSEL-AND-SPINACH GRATIN

Steps:

• In a large, deep-sided saucepan combine the wine and mussels, and over high heat bring the mixture to a boil. Cover and cook just until the mussels open, about five minutes. Do not overcook. Remove from the heat. Remove the mussels with a strainer, then strain and reserve the mussel cooking liquid. Discard any mussels that do not open.
• Allow the mussels to cool slightly, and when they are not too hot to touch, remove them from their shells and set aside.
• Bring a large pot of salted water to a rolling boil. Add the spinach and cook just until soft, for one or two minutes. The spinach should remain a bright, vivid green. Immediately drain the spinach and rinse it thoroughly in cold water to set the color. Drain thoroughly, squeezing out any excess liquid. Season to taste with salt, freshly ground black pepper and freshly grated nutmeg and set aside.
• Preheat broiler.
• Prepare the hollandaise: In the top of a double boiler combine the egg yolks and mussel cooking liquid and beat with a whisk over hot but not boiling water until fluffy.
• Add a few spoonfuls of butter to the mixture and whisk continually until the butter has melted and the sauce begins to thicken. Be certain that the water in the bottom of the boiler remains hot but does not boil. Continue adding the butter, bit by bit, stirring constantly.
• Add the salt and lemon juice. Taste and adjust seasoning if necessary.
• Add several tablespoons of hollandaise to the spinach and toss. Divide the spinach among four six-inch round baking dishes and flatten it into a smooth bed. Sprinkle the mussels evenly over the spinach, then spoon hollandaise sauce over the mussels.
• Broil just until the top is crisp and brown. Serve immediately.

ONIONS AU GRATIN

Steps:

• Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.

ONION GRATIN

Steps:

• Bring a pot of water to a boil and add salt. Preheat the oven to 400°F.
• Drop the onions into the water and leave them there for a minute. Peel them, then put them in a buttered ovenproof dish large enough to hold them in one layer. Sprinkle them with salt, pepper, and a little nutmeg, then pour the cream over all. Bake until the top is brown and the onions are soft, about 30 minutes.

ONION NUGGETS

Steps:

• 1. Prep all the ingredients and put about a 1/2 inch oil in a deep, heavy skillet. Begin to heat oil. I did mark panfry as the cooking method because I always flattened them out a little on the bottom of the skillet. Was not quite sure.
• 2. Mix together first six ingredients.
• 3. Stir in enough cold water to make a VERY thick batter.
• 4. Add onions. Mix completely.
• 5. Check to see if oil is hot by dropping a tiny bit of batter into it. If it sizzles and fries, it is hot. (Sorry. This is just what my grandma did. It is what my mom did. It is just what I do.)
• 6. Drop dough by skant teaspoons into hot oil. Flatten slightly. Flip over after brown on one side. Brown on the other side.
• 7. Remove from oil and drain on toweling. Put in a warm oven until all nuggets are done.
• 8. Serve. To freeze, cool completely and freeze on a cookie sheet. When frozen, transfer to a freezer bag or container. I would reheat in a 375 oven until crisp and hot.
• 9. Note: If you make these larger they will be more like onion fritters. Puffier and softer. It just depends on what you want or need for the meal.