French Onion & Rutabaga-Baguette Au Gratin

Photo by: Joseph De Leo
A

by lapadia

about 1 year ago

AnnaCooks's Testing Notes:

This decadent gratin from lapadia has us looking at French onion soup in a new light -- it tastes just like the iconic soup's main-course, fork-and-knife sibling! The rutabaga comes across in a pleasing, mellow way, not interrupting the French-onion vibe, but adding depth of flavor in a way a potato could only dream of. Don't fight over the cheesy topping -- there's plenty to go around!

French onion soup pizzazz throughout this au gratin, paired with a root vegetable and a browned cheesy baguette slice. An excellent side with any roasted meat, my favorite is prime rib, however, it could be overkill with Thanksgiving dinner because of the turkey stuffing…you make the call. The root vegetables happening in the garden and my love for French onion soup inspired this recipe. I used rutabaga but other roots could be used.

Serves 6, a serving is 1 baguette slice with rutabaga/onion mixture evenly divided into 6 portions. Easily doubles.

  • 3 medium sweet onions; thinly sliced to sauté - set aside 6 raw onion rings for garnish.
  • 2 medium rutabaga, sliced 1/4 inch thin.
  • 1 cube unsalted butter, room temp. - assures you will have enough, will not use it all
  • 6 stale baguette slices cut from 1/2 to 1 inch thick
  • 1-1/2 cups shredded Gruyère cheese
  • Salt and Pepper
  • Sherry (Lustau Dry Amontillado is my favorite to use)
  • Heavy cream
  • 8x5 oven & broiling safe baking dish – this recipe can easily be doubled
  1. Preheat oven to 350 degrees.
  2. Sauté the onion in a couple tablespoons butter and a couple tablespoons of sherry, until limp and browned up a bit - set aside.
  3. Blanch the rutabaga slices in salted boiling water for 3 minutes. Remove from water and drain. (Best to use young rutabaga; the older ones that are drier and tougher may need to blanch a little longer).
  4. Coat the inside of the baking dish with butter. Add the rutabaga slices; it’s ok to overlap, season with salt and pepper. Sprinkle 1/2 cup cheese over the top and dot with cream – about 6-8 teaspoons.
  5. Top with the sautéed onion, season with pepper.
  6. Add 6 stale baguette slices that have been buttered on both sides. Dot the top of each baguette slice with sherry and cream.
  7. Top with the remaining cheese. Add a raw onion ring over each baguette slice.
  8. Bake for 30 minutes or until it starts to bubble; for the last few minutes broil a couple minutes to brown the top.
  9. Let cool for 15 minutes before serving.
Edamam

Nutrition Info:

PER SERVING:

  • 474 calories
  • 14g total fat
  • 7g saturated fat
  • 40mg cholesterol
  • 639mg sodium
  • 65g carbohydrate (6g dietary fiber, 10g sugar)
  • 24g protein

SPECIAL DIETS:

24 Comments Add a Comment
  • Hpim0228

    drbabs says: Congratulations, Linda, and Merry Christmas!

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks, drbabs, and hope you and yours are enjoying the many traditions of the season!

    about 1 year ago
  • Img_2839

    solitarycook says: It was nearly impossible to choose between the two of you. Congratulations on a lovely win!

    about 1 year ago Reply to this »
  • A

    lapadia says: Yes, such a decision as I love all recipes "celery." Thanks for your kind words, Cynthia, and Happy Holidays to you!

    about 1 year ago
  • Missing_avatar

    The Wimpy Vegetarian says: What a wonderful way to start the weekend, Linda! Many congratulations on your win!!!

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks, Susan! I am thrilled to start off the weekend with this win :)

    about 1 year ago
  • Olupines

    Bevi says: Yay lapadia! This is such a well deserved win. You are a great cook.

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks for your kind "kitchen words" :)!

    about 1 year ago
  • Missing_avatar

    inpatskitchen says: Warmest congrats on your win Linda! I know I'm going to love this one!

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks so much, Pat. I have your recipe on my list, celery is a favorite, it started way back in HS when I made cream of celery soup from my mom's BH&G cookbook. Love celery!

    about 1 year ago
  • Oldies_joemare_bd

    sdebrango says: Yay!! so happy for you, love the gratin a very well deserved win!!

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks so much, Suzanne! I'm thrilled :)

    about 1 year ago
  • Missing_avatar

    inpatskitchen says: Congratulations! So honored to be a finalist with you...and your gratin looks and sounds soooyummy!

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks, Pat and back at you!!!

    about 1 year ago
  • Oldies_joemare_bd

    sdebrango says: Congratulations Lapadia, your gratin sounds decadent and delicious. A well deserved finalist spot with this wonderful recipe.

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks so much, Suzanne! Happy Holidays...

    about 1 year ago
  • Stringio

    linda.bonwill says: Congrats on being a finalist. Your recipe looks great!!! Yummy!!! Linda

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks, Linda! Would love to hear back if you get the chance to try it :)

    about 1 year ago
  • Missing_avatar

    The Wimpy Vegetarian says: This looks wonderful!!! Congratulations on being a finalist, Linda!! I love French Onion Soup - what a great idea for a gratin casserole. Good luck!!

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks so much, Susan! I was pleased with how this idea came out :)

    about 1 year ago
  • Hpim0228

    drbabs says: Congratulations on being a finalist, lapadia! I love French Onion Soup, too.

    about 1 year ago Reply to this »
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    lapadia says: Thanks, drbabs, French Onion is at the top of my favorites!

    about 1 year ago
  • Sara_lorikeets

    hardlikearmour says: Sounds decadent and delicious! I love rutabagas - remind me of UP pasties - and bet they are superb with the French onion soup flavors.

    about 1 year ago Reply to this »
  • A

    lapadia says: Thanks Sara, and yes French Onion is a great flavor combo :) Happy Thanksgiving!

    about 1 year ago

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