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Thanksgiving: Mushrooms and Onions Gratin

Source of Recipe


Gourmet






List of Ingredients



• 1 pound mushrooms, sliced thin
  
• 1/4 cup unsalted butter
  
• 1/4 cup flour
  
• 6 Tbsp heavy cream
  
• 2 large onions
  
• 1 cup grated Gruyère cheese
  
• 1/4 cup fresh fine breadcrumbs
  






Instructions



1. In a skillet, cook the mushrooms in 2-1/2 tablespoons 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, 3 minutes.
   
   
2. In each of six 1-1/2-cup gratin dishes, 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 onion. Pour 1 tablespoon cream over the top of each gratin. In a small bowl, combine well the Gruyère and the breadcrumbs and sprinkle the mixture over the cream. Alternatively, the gratin may be prepared, layered in the same manner, in one 2-quart gratin dish.
   
   
3. Bake 50 minutes to 1 hour at 325° F or until onions are tender and tops are golden.
   
   (Can be prepared 3 hours in advance, and reheated 5 minutes at 400° F.)