Baked Onion Gratin

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Prep:
10 min.
Cook:
40 min.
Serves:
4

This cheesy and creamy onion gratin is topped with buttered bread crumbs for a comforting weeknight side dish, but it works equally well for a holiday or Sunday dinner.

Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, roast

Ingredients

¼ cup	unsalted butter, divided
2	red onions, cut into 1/2-inch wedges
2	cooking onions, cut into 1/2-inch wedges
½ cup	heavy cream
1 tbsp	all-purpose flour
2 tbsp	Better Than Bouillon^® Organic Seasoned Vegetable Base
1 cup	shredded aged Cheddar cheese
2 tbsp	grated Parmesan cheese
⅔ cup	bread crumbs

Directions

1

Preheat oven to 425˚F. Grease 9-inch square baking dish with half of the butter. Arrange onion slices in bottom of baking dish.
2

In bowl, whisk together 2 tbsp cream and flour until smooth. Whisk in remaining cream and Seasoned Vegetable Base; pour over onions.
3

Sprinkle Cheddar and Parmesan over top. In large bowl, using fingertips, cut remaining butter into bread crumbs. Sprinkle evenly over top.
4

Cover with foil; bake for 20 minutes. Remove foil; bake for 10 to 15 minutes or until bubbling and golden brown on top.

Tip: Sprinkle with chives or parsley before serving.

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Baked Onion Gratin

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