Gratin of Vidalia Onions
- 4 tablespoons (½ stick) butter
- 4 large Vidalia onions, halved lengthwise, then each half sliced ¼ inch thick (about 4 pounds)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon crumbled leaf thyme
- ¼ teaspoon freshly grated nutmeg
- ½ cup chicken broth
- ¼ cup freshly grated Parmesan cheese
- 1½ cups moderately coarse soft bread crumbs
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons butter, melted
Instructions:
The sweet Vidalia onions of Georgia are immensely versatile.
- Preheat the oven to 375° F. Lightly butter a 2-quart gratin dish or shallow casserole and set aside.
- Melt 2 tablespoons of the butter in a large, heavy skillet over moderately high heat, add the onions, and sauté for 10 to 12 minutes, stirring often, until soft. Transfer to the gratin dish.
- Melt the remaining 2 tablespoons butter in the same skillet over moderate heat; blend in the flour, salt, pepper, thyme, and nutmeg and cook, whisking constantly, for 1 minute.
- Combine the half-and-half and chicken broth, then slowly add to the skillet, whisking all the while. Continue whisking for 3 to 5 minutes or until thickened and smooth. Blend in the Parmesan, taste for salt and pepper, and adjust as needed. Pour the sauce over the onions, spreading to the edge.
- Quickly make the topping by tossing all ingredients together. Scatter evenly on top of the sauce and onions.
- Bake uncovered on the middle oven shelf for 20 to 25 minutes or until bubbling and tipped with brown.
- Serve at once.