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Onion-Parmesan Gratin




Source of Recipe


Patricia Wells at Home in Provence


List of Ingredients




2 pounds onions, peeled
4 tablespoons unsalted butter
3/4 teaspoon freshly ground whole cloves
1/2 teaspoon fresh thyme leaves
Fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese


Recipe



Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices. Set aside.

In a large nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and sweat over very low heat until the onions are very soft, about 10 minutes. Taste for seasoning.

Transfer onion mixture to a shallow 1-quart gratin dish and smooth it with the back of a spoon. (The gratin can be prepared several hours in advance up to this point. Store, covered, at room temperature.)

Just before serving preheat the oven broiler.

In a small bowl, combine the egg yolks and cream, and whisk with a fork to blend. Stir in the cheese. Pour the mixture over the onion mixture in the baking dish. Place the baking dish under the broiler, about 2 inches from the heat. Broil until the top is sizzling, fragrant and golden, about 1 minute. Serve immediately.

Makes 4 servings.