Onion Gratin

Onion Gratin





​Prep Time: 15 Min
Cook Time: 50 - 55 Min

Yields: 4 Servings

WHAT YOU NEED

• 4 Medium - Large Yellow Onions
• 1/2 C Whipping Cream, room temp
• 1/4 C Dry White Wine
• 1/4 C PC Brand Plant-Based Chikn Broth
• 4 cloves Garlic, crushed & minced
• 5 + Sprigs Fresh Thyme, leaves removed
• 3/4 C Extra Old White Cheddar, shredded
• 3 Tbsp. Italian Breadcrumbs
• 3 Tbsp. Panko Crumbs
• 2 Tbsp. Unsalted Butter, cut in to cubes
• 1 Tsp. Dry Mustard Powder
• 1 Tsp. Onion Powder
• 1 Tsp. Italian Seasoning
• 1/4 Tsp. Red Pepper Flakes
• 1/4 Tsp. + Himalayan Salt
• 1/4 Tsp. Vegeta Seasoning
• Fresh Parsley - Garnish

DIRECTIONS

• Preheat oven to 425 F
• Slice the onions in half, trim the ends, and peel them. Place the halved onions in a 7" x 11" baking dish in a single layer. 
• Whisk together the cream, wine, broth, onion powder, pep flakes, dry mustard, salt, and vegeta. Pour the mixture over the onions before sprinkling the minced garlic and thyme over the dish. Top the onions with the shredded cheddar, splitting it evenly between them.​

• In a small bowl, whisk together the panko, Italian crumbs, Italian Seasoning, and a small drizzle of EVOO, working it together with your hands until moist and crumbly. Top the onions with the crumb mixture and drop the butter around the dish and sprinkle everything with salt.
• Cover and bake 35 minutes. Remove cover and continue to bake 15 - 20 minutes until crumbs are toasted and onions are tender. Remove from oven and set on to a wire cooling rack. Sprinkle with fresh parsley and serve. Scoop some of the creamy sauce on to the onions for service. ENJOY!

HAPPY VEG