L'oignon Au Gratin: More than Caramelized Onions and Cheese

Tuesday, 22 June 2010

L'oignon Au Gratin: More than Caramelized Onions and Cheese

Every cook wants to believe they can cook French food. And what is more French than onions caramelized with cheese? Easy! Add butternut squash, eggplant, and tomatoes to this delicious Au Gratin. It is easy and vegetarian. Plus, perfect in place of a boring casserole during summer parties.

L'oignon Au Gratin

Ingredients:

1 1/2 lbs. tomatoes, peeled and sliced

1 1/2 lbs. butternut squash, peeled and sliced

1 1/2 lbs. eggplant, peeled and sliced

2 medium onions

2 Tbs. sugar

8 Tbs. Olive Oil

salt and pepper to taste

1 cup Parmesan cheese

1/4 cup bread crumbs

(optional; you may add fromage to the top and when baking)

Makes 4 Servings, 1hr and 10 min.

Directions:

Start by preheating the oven at 350 Degrees.

Also, fill up a saucepan with water and put it on high heat. While waiting for the water to boil, start slicing up the vegetables. Skin the eggplant and butternut asquash and slice into 1/4 in. pieces. Then, peel the tomatoes and slice very thin. Next, peel and slice the onions very thin. Once the water starts to boil throw in the squash and eggplant. Let them cook for about 5 minutes. Then drain and wash in cool water, set aside.

Take the onions and put them in two Tbs. of olive oil and toss in about two Tbs. sugar. Mix in up in the frying pan on medium to high heat. After a while they will turn a golden brown.

Use a small casserole dish or three medium sized Ramekins and layer the bottom with the squash and eggplants. Use the tomatoes for the second layer and season the tops of the tomatoes with salt and pepper. Then place the caramelized onions on top. Smooth it out and add the bread crumbs and Parmesan cheese on top. Drizzle with 6 Tbs. olive oil, or two Tbs. per Ramekin. Let it bake for 35 to 40 min.

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