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Onion and Bacon Gratin




Source of Recipe


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Recipe Introduction


Spring bulb onions, often sold as �Vidalia shoots� from December to May, are mild, sweet, and juicy. There are countless other types of bulb onions found in farmers� markets. Combine them all if you like, and include some of the stems.


List of Ingredients







(Serves 8)

� 2 tablespoons unsalted butter, plus (optional) 1⁄2 tablespoon
� 3 large yellow onions, quartered and sliced
� 2 ounces slab bacon, cut into small lardons (1-by-1⁄4-inch-thick strips)
� Six 1- to 2-inch-diameter spring onions with stems
� Kosher salt and freshly ground black pepper
� 1 garlic clove, crushed
� 2 tablespoons freshly grated Parmigiano-Reggiano
� 2 tablespoons freshly grated Comt� (or substitute Gruy�re or Asiago mixed with a little Parmigiano-Reggiano)
� 1⁄2 cup medium-coarse bread crumbs
� 1⁄2 cup heavy cream

Preheat the oven to 425�F.
In a large saut� pan, melt 1 tablespoon of the butter over medium-high heat. Add the sliced yellow onions and bacon and cook until the onions are quite soft, 10 to 15 minutes. Transfer to a colander to drain.
Meanwhile, trim the spring onions, then cut them, stems still attached, into 4 to 6 wedges each. Place the onions in the saut� pan and add a pinch of salt and pepper, the remaining 1 tablespoon butter, and 2 tablespoons water. Bring to a simmer over high heat and cook until glazed, 5 to 7 minutes.
Rub the bottom and sides of a 10-inch gratin dish with the garlic. Scatter the cooked sliced onions and bacon on the bottom and season with salt and pepper. Top with a layer of the spring onion wedges. Scatter the grated cheeses evenly over the onions, then sprinkle the bread crumbs over the top. Pour the cream in along the edges of the gratin and dot the top with a little extra butter, if desired.
Bake until the gratin is golden and the cream is absorbed, about 25 minutes.



Recipe