Friday, November 02, 2012

Recipe for Onion Gratin with Rosemary and Thyme

Onion Gratin with Rosemary and Thyme
This Onion Gratin with Rosemary and Thyme is a perfect side dish for Thanksgiving.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  It's time to start thinking about Thanksgiving Recipes, and this Onion Gratin with Rosemary and Thyme is a perfect Thanksgiving side dish.) 

Creamed Onions was one of the dishes my family used to consider a "must have" for Thanksgiving dinner, and I started thinking about them recently when it rained for days and I had a ten pound sack of Vidalia onions to use up. I knew I'd have to get creative, since the old family version had butter, cream, and lots of full-fat cheese. Then I remembered the Broccoli Gratin I made for Thanksgiving this year, and I experimented using that topping on roasted onions. When I shared it with the guys working on my house and my contractor's teenage son Scott said, "I don't like onions, but that was good!" I knew we had a winner.

You can use any kind of onions to make this, but cut the onions in thick half-inch slices after you peel them.

I brushed the onions with olive oil, sprinkled them with fresh chopped rosemary and thyme, and roasted them for 15 minutes.

While the onions roast, mix together mayo, lemon juice, Dijon mustard, grated low-fat pizza cheese, Pecorino Romano (or parmesan) cheese, and salt and pepper. (Bad blogger, I forgot to take a photo of the gratin topping, but here's the mixture from the recipe for Broccoli Gratin.)

After onions roast for 15 minutes, layer them into a casserole dish. Then spread the mayo-cheese mixture over, and bake.


Onion Gratin with Rosemary and Thyme
(Makes about 6 servings, inspired by Onion Gratin at Closet Cooking and many creamed onion casseroles from my childhood.)

Ingredients:
8 medium-sized white, yellow, or Vidalia onions
1-2 T olive oil, for brushing onions
1 tsp. finely minced fresh rosemary (or use 1/2 tsp. dried rosemary, finely chopped with large knife)
2 T minced fresh thyme leaves (or use 1 T dried thyme)

Gratin Topping Ingredients:
6 T mayo (I used 4 T light mayo and 2 T full-fat mayo)
1 T fresh squeezed lemon juice
1/2 tsp. Dijon mustard
1 cup lowfat pizza cheese (any mild white cheese will work, but use low-fat cheese for the South Beach diet)
3 T grated Pecorino-Romano cheese (or use grated parmesan)
fresh ground black pepper to taste

Instructions:
Preheat oven to 450F/230C. Peel onions and cut in 1/2 inch slices. Spray or brush baking sheet with olive oil, then arrange onion slices in a single layer. Spray or brush onions with oil, then sprinkle with chopped herbs. Roast onions 15 minutes, then take them out and turn oven down to 375F/190C.

While onions roast, combine mayo, lemon juice, Dijon mustard, pizza cheese, Pecorino-Romano cheese, and black pepper in a small bowl. Mix together with a fork. (The mixture will be lumpy.)

Spray a 9" x 13" casserole dish with olive oil or nonstick spray. Remove baking sheet from the oven and use a turner to layer onions in the casserole dish. Spread topping over onions (I used a rubber scraper to spread it around. Don't worry if the mixture doesn't cover every bit of the onions.) Place casserole dish in oven and bake 25-35 minutes, or until top is golden brown and onions are slightly bubbling. Serve hot.

I'm guessing this would keep for at least a day in the refrigerator, but when I made this and sampled it with the guys working on my house, we ate it all!

Printer Friendly Recipe

South Beach Suggestions:
The gratin topping on this casserole is more South Beach Diet friendly than the creamed onions of my childhood partly because it replaces the cream with mayo, and most mayo is made with soybean oil, considered a "good fat" for South Beach. Still there is some saturated fat in the cheese, and this is not a low-fat dish, so this should probably be a "once in a while treat" for South Beach Dieters.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Ideas with Onions:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Marinated and Roasted Vidalia Onions Rings with Parmesan from Kalyn's Kitchen
Greek Salad with Marinated Onions and Oregano from Kalyn's Kitchen
Onion Gratin from Closet Cooking
Onion Gratin from Madeline's Adaptations
Pickled Onions from Laylita's Recipes
Vidalia Onions Stuffed with Rice-Lentil Pilaf from Fat Free Vegan Kitchen
Want even more recipes? I find these recipes from other blogs using Food Blog Search.

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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48 comments:

  1. Great recipe Kalyn. Apparently Japanese women stay slim because they eat a lot of onion-based dishes too.

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  2. I have a certain fondness for Vidalia onions and this seems like it would be absolutely amazing. Rosemary is an herb that always reminds me of warm, hearty winter meals for some reason and since the weather here in NYC is so cold and rainy right now, I could really use some.

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  3. Dara, hadn't heard that about Japanese women eating onions, interesting!

    Joanne, cold and rainy here too, for weeks. Yesterday we finally got some sun.

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  4. It is hot, sweltering and sunny where I am, and I'm still craving that gorgeous onion gratin!

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  5. I love onions for their own sake, but you don't see too many recipes around where they are highlighted.
    Looks lush and delish, Kalyn.

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  6. I have never had anything like this but it sounds delicious. Anything "gratin" tends to be doesn't it? I assume your bag of onions was from a Costco trip? This is a great idea for how to use up those extra onions, I can only ever think of onion soup!

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  7. Oooooo Im not a huge onion fan but this dish looks fantastic!!! :)

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  8. Vidalia onions are magical, aren't they? They manage to turn the simplest dish into something extraordinary. Great recipe!

    Dara, I was thrown off by seeing your name b/c my name is also Dara. I don't meet other Daras very often.

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  9. That looks yummy! I live in the Pacific Northwest where Walla Walla sweets abound (moreso than Vidalias), but I love to take a whole sweet onion (either kind), cut it in "blossom" style like Outback, and wrap it in tin foil with a tsp of butter on top, and some salt & pepper. Then grill it on the BBQ or bake it til tender. Omg, heavenly!

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  10. I just ate lunch, but you're still making me drool! I love onions, and this looks like something I'll have to try. I love having lighter versions of very rich dishes, and I may try to make it even lighter with yogurt instead of mayo. Thanks for a great recipe!

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  11. How come it is that you always seem to have just incredible pretty easy amazing food here ...
    This should be grand!

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  12. I love this! Vidalia onions are soo good and good for you!

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  13. It's been cold and rainy for days here in the Northeast, so I can actually bear the thought of turning the oven on. I'm fairly certain I'd eat almost anything that was cooked under that topping -- it sounds delicious.

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  14. Love onions and this sounds like a great side dish, cold weather or not.

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  15. Hi everyone,
    First the power was off at my house for six hours, then I was gone to the orthodontist, hair appointment, and to cook dinner for my dad, so I've missed a lot of this conversation!

    So glad people are liking this recipe. The big bag of onions were actually purchased as part of a fundraiser. They're gone now, but I'm seeing sweet onions in my store now. Any type of onion would work, but Walla Walla onions would also be great in this. Love the sound of the onions grilled in foil! I think I must try that. I'd love to hear how this worked with yogurt instead of mayo too if anyone tries it!

    Tanna, incredible tasting and easy sounds like my favorite type of recipe. That's definitely what I'm aiming for lots of the time, so glad it's working!

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  16. I have never been a big gratin fan but this looks really good. We love all kinds of onions and eat them almost every day in one form or another. I always buy onions in 10 pound bags. We go through them that quickly. This would make a great addition to a roasted turkey breast on the holidays.

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  17. I have grown to really like onion, particularly caramelized onion but these sound awesome too! How could anything with pecorino cheese be bad!

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  18. oh yum!! this looks so good! i love carmelized onions... one of my faves!

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  19. I love all your vegetable dishes! You inspire me and support me on my low-carb journey. You remind me of the infinite variety that is available to eat without missing bread. I feel abundant, satisfied and NOT on a diet. THANK YOU!!!

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  20. carole with an "e" in NYCJune 24, 2009 at 8:05 AM

    About a week ago someone commented that you were a mind reader and I now must join that chorus. Yesterday I went shopping and swore I didn't have any onions in the house. I bought a five pound bag and guess what I found when I got home -- yep, another five pound bag in the cupboard. Thanks, Kalyn, for this recipe. Now my two bags of onions will not rot in the bag. Looks delicious.

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  21. I never hold the onions:) I love them! This dish looks very good, love the fresh herbs!

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  22. I'm always looking for more ways to enjoy Vidalia onions and this looks perfect. Broccoli and now onions . . . hmmmm . . . you may be onto something here with this mixture . . .

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  23. looks delicious! I love the idea of full onions in the dish

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  24. Fun hearing from so many onion lovers! I'm not a mind-reader, just someone who likes veggies that are fixed in a way that's a bit unusual (and if it's an easy recipe, I love that too.)

    Cora, I used it on cauliflower too, slightly different combination of cheeses and very delish.

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  25. I usually don't miss cheese, but this recipe sounds so delicious. I am craving a cheesy, gooey gratin now. Sigh.

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  26. Oh wow this looks lovely! I am always looking for more to use onions that just simply sauteed or sliced in a salad. Yum.

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  27. This is by far one of my favorite side dishes. I love Kevin for his recipe but I'm also really interested in your version. Mayo and lemon juice sound like a great idea! Now I have to go google creamed onions :)

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  28. WE LOVE ONIONS,THANKS FOR THE
    RECIPE.

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  29. Kaylyn,this looks soooo delish! Cheers!

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  30. This looks so easy to do, and anything seasoned with Rosemary is a real winner for me. Such a fragrant, earthy aroma.

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  31. I wish we could get sweet onions... that looks wonderful. I wonder how red onions would be..... Hmmmmm....

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  32. Katie, I think red onions would be great! I actually thought about layering red and sweet onions when I made it.

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  33. Onions and in particularly viladia onions make great gratins. I like the mayo in the cheesy topping!

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  34. I made this yesterday and it was awesome, Kalyn. I have also featured it on my blog! (http://auntshoe.blogspot.com/)
    Many thanks for sharing this delicious recipe!!!

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  35. Shoe, so glad you liked it. It was definitely a hit here too.

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  36. This was an amazing recipe. I just finished eating dinner with my family, and paired this with swordfish with pesto. We liked the onions better! Well done!

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  37. Daisy, sounds like a good combination with the swordfish. Glad you liked it.

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  38. I made it tonight and it was a big hit! I did have a question- do you bake the onions at the same temp you roasted them? I turned mine down to accommodate something else that was going in the oven but I am wondering what the "correct" way is. I think we might just keep this for Thanksgiving but I will have to make it several times between now and then to get it just right! Thanks!

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  39. Kim, that was a VERY good question. I had to look back in my notes, and should have said turn the oven down to 375F when you bake the finished dish. Duh! Will edit right now, thank you!

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  40. All I can say is "HIT"! And, I have more left over for lunch tomorrow!

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  41. Cee Jay, so glad you liked it!

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  42. Wow, I really was not expecting to see a mayo-based cream! Super interesting. I am all about onions, and this sounds like a great way to eat as many as possible! :)

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  43. Eileen, I love onions (and mayo, but that's a different story.) This kind of gratin with just a little mayo is really flavorful.

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  44. Wonderul dish! I made this last night to have with some grilled pork chops. In fact, I regularly make a recipe, I believe came from Southern Living originally, I salt & pepper my boneless pork chop, top with a nice slice or onion on top, add a heaping TBSP of mayo and cover with grated parmesan & bake at 375 for about 30-40 minutes. This will be a regular side dish at our house now!! Thanks!

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  45. It looks so yummy but I don't eat mayo...any other recommendations? Thanks.

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  46. You could try sour cream, but I don't think it will be quite the same.

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  47. This dish was one of the surprise hits at the Thanksgiving table today, delicious! Used vidalias and fresh herbs. I grew up with creamed pearl onions at holidays and this is a nice modern twist on that idea. Thanks!

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