Onion Gratin

A Wednesday post? On a full week? Yep ladies and gentlemen, we are trucking through full steam ahead this week. Today I am very pleased to give you part 1 of a meal Mandi and I made Saturday night. This was easily one of my top 5 meals of 2008! I split it into 2 parts, because I wanted to keep a bunch of pictures but don’t like to have posts with more than 50 pictures. Today is the onion side dish we made. We got it from Jamie Oliver’s book “Cook with Jamie” and made a few tweaks to fit it to our dinner. He says this in the book, but I feel the same way; the onion is something people use to build flavors in almost every meal, but rarely is it brought to the forefront! This onion side dish really makes onions the star of the show. The final result is sweet, creamy, and tastes like french onion soup (but better) without all the broth. It was a perfect compliment to the rest of the meal.

Jamie used all red onions, but we mixed it up and even threw a shallot in.

Quarter the onions so you get big pieces.

This paste looking thing is thyme, garlic, salt, and pepper.

The thyme/garlic paste and olive oil.

Mix it all up and coat everything. I wonder what happened to our friends who were hanging out at the pool…

Just like a quarter cup or so of Guinness. Jamie calls for wine, but Guinness was in the main dish, so this helped tie things together.

In the oven (400) covered for an hour.  Am I the bare socked contessa?

Uncover and let it cook for 15 more minutes till you get some browning on top.

Then mix in some crème fraiche and sprinkle gruyere and parmesan on top.

This is how it looked on the plate… Please disregard the blurred out portion until tomorrow! Make sure you come back though! It isn’t a light statement that this was one of my top 5 meals of the year. Restaurant or homemade!