Onion Gratin

Gratin d’Oignons

Preparation info

  • Servings:

    3 or 4

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 pound walnut-sized onions (white spring onions, “silverskins,” etc.—or, lacking those, large sweet onions, thickly sliced or coarsely chopped), peeled
  • Salt, pepper
  • Nutmeg
  • About ¾ cup heavy cream
  • Butter (for gratin dish)


    Parboil the onions in well-salted simmering water, counting about 5 minutes from the time the water returns to the boiling point for tender spring onions or up to 10 minutes for certain winter onions—the flesh should be limp but not soft. Drain well and pour them into a buttered gratin dish large enough to put them in a single layer. Salt lightly and grind over pepper to taste. Stir a tiny bit of freshly grated nutmeg into the cream and pour it evenly over the onions, just to cover. Bake in a 350° oven for about 45 to 50 minutes.