6 months ago
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
Preheat oven to 350 degrees.
Sauté the onion in a couple tablespoons butter and a couple tablespoons of sherry, until limp and browned up a bit - set aside.
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).
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.
Top with the sautéed onion, season with pepper.
Add 6 stale baguette slices that have been buttered on both sides.
Dot the top of each baguette slice with sherry and cream.
Top with the remaining cheese. Add a raw onion ring over each baguette slice.
Bake for 30 minutes or until it starts to bubble; for the last few minutes broil a couple minutes to brown the top.
Let cool for 15 minutes before serving.
- 474 calories
- 14g total fat
- 7g saturated fat
- 40mg cholesterol
- 639mg sodium
- 65g carbohydrate (6g dietary fiber, 10g sugar)
- 24g protein