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Thanksgiving: Pearl Onion Gratin with Parmesan, Savory & Thyme

Source of Recipe

Fine Cooking Issue 67


Recipe Link: https://tinyurl.com/2dhy54ch

List of Ingredients

â—¦ 2 pounds frozen pearl onions, thawed
â—¦ 1 cup heavy cream
â—¦ 3 4-inch sprigs fresh thyme
â—¦ Kosher salt and freshly ground black pepper
â—¦ 3 tablespoons unsalted butter, melted
â—¦ 1 cup coarse fresh breadcrumbs
â—¦ ¼ cup freshly, finely grated Parmigiano-Reggiano
â—¦ ½ teaspoon dried savory leaves, crumbled


Recipe

Heat the oven to 400° F. Put the onions and ¾ cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and ½ teaspoon salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-quart gratin or baking dish with 1 tablespoon butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 tablespoons butter, ½ teaspoon salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Makes 8 servings