Linda's Mushroom And Onion Gratin
Source of Recipe
Linda
List of Ingredients
2 lb. button mushrooms, sliced thin, baby portebello or wild mushrooms work well too
1 stick (1/2 c.) unsalted butter
1/2 c. flour
4 lg. onions, sliced very thin
12 T. heavy cream
3 c. grated Gruyere
1/2 c. fresh fine bread crumbs Recipe
In a skillet cook the mushrooms in 5 T. of the butter over moderately low heat, stirring, until they are softened, and most of the liquid they give off, has evaporated. Stir in the flour, and cook the mixture, stirring, for 3 mins.
Prepare in a 2 qt. casserole or gratin dish. Layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour the cream over the top.
In a small bowl combine well the Gruyere and the bread crumbs, and sprinkle the mixture over the cream.
Bake in the middle of a preheated 325 oven for 50-60 mins., or until the onions are tender, and the tops are golden.
The dish may be prepared 3 hrs. in advance, kept covered and chilled, and reheated in a preheated 400 degree oven for 5 mins., or until they are heated through.
Makes 6 servings
Notes:
Add steamed fresh spinach in layers in a 3 qt. casserole dish for variation.
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