Pearl Onions Au Gratin

Pearl Onions Au Gratin
Photo by Scott Phillips


  • 2 large cloves garlic, minced (1 Tbs.)
  • Kosher salt and freshly ground black pepper
  • 2 lb. red or white pearl onions
  • 2 Tbs. finely chopped chives
  • 2 cups heavy cream
  • ¾ cup panko or coarse, dry bread crumbs
  • 1 Tbs. unsalted butter
  • + 3 more ingredients
    • ¼ cup finely grated Parmigiano-Reggiano
    • 3 thick slices pancetta, finely diced (1 cup)
    • 2 small shallots, finely chopped (1/3 cup)

Position a rack in the center of the oven and heat the oven to 350°F. In a 4-quart pot, bring about 2-1/2 quarts of water to a boil over high heat. Add the onions and cook until the water starts to boil again, about 5 minutes. Drain and rinse under cold water. Using a sharp knife, trim off the ro...

View full recipe at Fine Cooking


Variations on Pearl Onions Au Gratin

  • Pearl Onions au Gratin
    • 2.5 pound(s) red or white pearl onions
    • Salt and freshly ground pepper
    • 2 tablespoon(s) finely chopped flat-leaf parsley
    • +5 other ingredients

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