Fennel and Onion Gratin
User Reviews
5.0
15 reviews
Excellent
Fennel and Onion Gratin
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This simple recipe for fennel and onion gratin is perfect for the holidays. The onions and fennel cook down to be super sweet with an ultra crispy top.
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Ingredients
- 4 tablespoons butter divided, plus more for greasing the dish
- 1 large or 2 smaller fennel bulbs thinly sliced (if very large, remove the core)*
- 2 medium-large sweet onions peeled, halved and thinly sliced
- 1 teaspoon salt plus more to taste
- Freshly cracked black pepper to taste
- 1 teaspoon fresh thyme leaves sub ¼ teaspoon dried
- ¾ cup heavy cream
- 1 ¼ cups finely grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
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Notes
- *For best results, use a mandolin slicer to cut the fennel and onions
- If making ahead, assemble completely, but do not bake. Cover and store in the refrigerator up to 3 days ahead. Bake at 375 degrees F for about 30 minutes until its bubbling around the sides. If the top starts to get too brown, tent it with foil.
Nutrition Information
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Calories
270kcal
(14%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
65mg
(22%)
Sodium
686mg
(29%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
708IU
(14%)
Vitamin C
7mg
(8%)
Calcium
249mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 686mg | 29% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 249mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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