Pearl Onion Gratin with Parmesan, Savory & Thyme

Pearl Onion Gratin with Parmesan, Savory & Thyme
Photo by Scott Phillips


  • 3 Tbs. unsalted butter, melted
  • 2 lb. frozen pearl onions, thawed
  • ½ tsp. dried savory leaves, crumbled
  • Kosher salt and freshly ground black pepper
  • 1 cup coarse fresh breadcrumbs
  • 3 4-inch sprigs fresh thyme
  • 1 cup heavy cream
  • + 1 more ingredients
    • ¼ cup freshly, finely grated Parmigiano Reggiano

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.Combine the cream, thyme, and 1/2 tsp. salt ...

View full recipe at Fine Cooking


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