The baked gratinated onions are an easy and tasty side dish, perfect to accompany meat main courses. They are so irresistible that last week I enjoyed them straight from the oven, forgetting that I still needed to take pictures. So I prepared them a second time to give my husband and my daughters the chance to try them as well. I couldn’t believe it, but even the youngest in the house loved them!
A very simple recipe that involves using red onions and a precooking in the oven for a few minutes, just enough time to prepare the tasty gratin to distribute on top later. I used breadcrumbs, garlic, and basil, but you can also substitute the latter with parsley or other herbs of your choice. Instead of red onions, you can also use white ones. If you’re curious to discover the recipe, follow me in the kitchen because the baked gratinated onions will be ready in a click!
If you are interested in other onion recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 95.18 (Kcal)
- Carbohydrates 9.40 (g) of which sugars 2.59 (g)
- Proteins 1.44 (g)
- Fat 6.15 (g) of which saturated 0.92 (g)of which unsaturated 0.21 (g)
- Fibers 1.18 (g)
- Sodium 622.38 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- red onion (large)
- 3 tbsp breadcrumbs
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- basil (to taste)
- salt (to taste)
Tools
- Baking tray
- Parchment paper
- Bowl
- Cutting board
- Knife
Steps
First, clean the onion by removing the skin and rinse it under water. I used a rather large one, but you can also use two slightly smaller ones. Then cut the onion into thin slices of 1/12 to 1/8 inch thick. Don’t make them too thin, otherwise, they will fall apart, but not too thick, or they will remain too raw.
Then place the onion slices on a baking tray lined with parchment paper, lightly salt them, and distribute 1 tbsp of oil taken from the total. Bake the onions in a static oven at 350°F for 10 minutes and in the meantime, prepare the breadcrumbs.
Clean a clove of garlic and remove the less digestible inner part. Finely chop it together with some washed and dried basil leaves. Alternatively, you can also use fresh parsley. Then pour the mixture of garlic and basil into a bowl along with the breadcrumbs and the remaining oil, and mix. Then remove the onions from the oven and distribute the breadcrumbs over their surface.
Place the onions back in the oven and finish baking at 350°F in a static oven for another 10 minutes, or until the breadcrumbs are golden and crispy.
Variations and Tips
Baked gratinated onions can be stored in the refrigerator for one or two days in a container with a lid. Instead of red onions, you can also use white ones.
