HAVENT TRIED
1. CARAMELIZE ONIONS Adjust oven rack to middle position and heat oven to350 degrees. Melt butter in large nonstick skillet over medium-high heat.Add onions and 1 teaspoon salt and cook until just beginning to brown, about5 minutes. Stir in brown sugar and cook, stirring frequently, until onionsare golden brown, about 5 minutes. Add ?/3 cup broth and cook until softenedand deep golden brown and sticky, about 5 minutes. Transfer caramelizedonions to medium bowl.
2. DEGLAZE PAN Bring remaining broth, wine, cream, and remaining salt toboil in now-empty skillet, scraping up any browned bits. Off heat, stir invinegar; cover and keep warm.
3. ASSEMBLE GRATIN Shingle half of potatoes in 3-quart baking dish; sprinklewith 1 teaspoon thyme and ? teaspoon pepper. Spread caramelized onions overpotatoes and top with remaining potatoes, remaining thyme, and remainingpepper. Pour broth mixture over potatoes.
4. ADD CHEESE Bake until bubbling around edges, about 30 minutes. Top withGruy?re and bake until gratin is golden brown and fork inserted into centermeets little resistance, 30 to 40 minutes. Let cool 15 minutes. Serve.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 408 Calories From Fat: 125 Total Fat: 14.2g Cholesterol: 46.4mg Sodium: 949.5mg Potassium: 1420.9mg Carbohydrates: 58.6g Fiber: 6.4g Sugar: 7.8g Protein: 8.1g
Recipe Source: cooks country Oct/Nov 2010
Author Note: Thinly sliced potatoes are key to an evenly cooked gratin?use amandoline slicer or the slicing disk on a food processor. You?ll need 3 cupsof chopped onions.
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 330 | ||
Calories from Fat: 81 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 28.3mg | 9 % | |
Sodium 115.6mg | 4 % | |
Potassium 1167.8mg | 31 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 51.9g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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