FRENCH ONION POTATOES AU GRATIN
4 tablespoons butter
2 LARGE Vidalia onions, halved and sliced thin
Pinch sugar
3 LARGE russet potatoes; peeled, halved and sliced 1/4 inch thick
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped lemon thyme
1/4 cup cream sherry
1/2 cup homemade bone broth, chicken or beef
3 tablespoons WONDRA flour
1 cup heavy cream
1 cup WHOLE milk
Several grinds of FRESH ground nutmeg
6 ounces FRESH grated Gruyere cheese
6 ounces FRESH grated Sharp cheddar cheese
1/4 cup FRESH grated Parmesan cheese
- Preheat oven to 375°.
- Oil a deep 9×9 baking dish.
- In a large skillet over medium-high heat melt 2 tablespoons of the butter.
- Add onions, sprinkling with pinch sugar, FRESH ground salt and pepper.
- Cook, stirring occasionally for 20-30 minutes until onions are caramelized.
- Add cream sherry, broth and thyme, stirring and simmering 15 minutes more until liquid is absorbed and onions are completely caramelized.
- In another pan melt remaining butter.
- Add flour and stir to a roux.
- Add milk and heavy cream, whisking to blend well.
- Add nutmeg, stirring to combine.
- Fold in onions, stirring to combine.
- In a large bowl gently combine sliced potatoes and most of the cheese. Reserve 1 cup for topping.
- Pour onions over cheese and potatoes, folding together until well blended.
- Arrange in prepared baking dish.
- Top with remaining cheese.
- Bake covered 25 minutes.
- Uncover and bake 30 minutes more until potatoes are tender and cheese is brown and crisp.