Onion and Gruyere Bake
Onion and Gruyere Bake: A Deliciously Cheesy Dish
Looking for a hearty and flavorful dish that's perfect for any occasion? Look no further than this Onion and Gruyere Bake recipe! This dish is a perfect combination of sweet caramelized onions and nutty Gruyere cheese, baked to perfection for a deliciously cheesy and satisfying meal.
Ingredients (serves 4):
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Cooking Tips:
- Use a mandoline or a sharp knife to thinly slice the onions.
- Cook the onions slowly over low heat to caramelize them and bring out their natural sweetness.
- Use a combination of Gruyere and Parmesan cheese for a perfect balance of flavors.
- Top the dish with breadcrumbs for a crispy and crunchy texture.
Cooking Process:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter and olive oil over medium heat.
3. Add the sliced onions, salt, pepper, thyme, rosemary, and oregano. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20-25 minutes.
4. Transfer the onions to a baking dish and sprinkle the grated Gruyere and Parmesan cheese on top.
5. Sprinkle the breadcrumbs over the cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
7. Serve hot and enjoy!
Appearance and Taste:
This Onion and Gruyere Bake is a beautiful golden brown color with a crispy breadcrumb topping. The aroma of caramelized onions and melted cheese is irresistible, and the taste is even better! The sweet and savory flavors of the onions and cheese are perfectly balanced, and the crispy breadcrumbs add a satisfying crunch. This dish is sure to be a crowd-pleaser!
Type of Dish: Baked Casserole
Main Ingredients: Onions, Gruyere Cheese, Breadcrumbs
