- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 74.58 (Kcal)
- Carbohydrates 10.61 (g) of which sugars 4.06 (g)
- Proteins 2.30 (g)
- Fat 2.71 (g) of which saturated 0.85 (g)of which unsaturated 0.36 (g)
- Fibers 1.70 (g)
- Sodium 85.77 (mg)
Indicative values for a portion of 100 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
Notes:
– As mentioned earlier, the best onions for this recipe are flat white onions because they are among the sweetest varieties, but you can make it with any type of onions, even red onions.
– You can omit parsley or grated cheese if you don’t like them, or you can substitute grated Grana with Parmesan or Pecorino Romano cheese (use the latter if you prefer stronger flavors. In this case, however, be cautious with salt as Pecorino is quite salty).
– If you have leftover gratin onions, store them in the refrigerator and consume them by the next day at the latest by reheating them in the oven for ten minutes at 212°F-302°F.
– In the introduction, I mentioned that you can pair flat white onions with potatoes. You can cook the potatoes separately in a pan (you’ll find the link to prepare them in the first part) or you can bake the potatoes in the oven together with the onions. In the latter case, cut them into not too large chunks and boil the potatoes for 10-15 minutes in a separate pot from the onions. Then proceed as per the recipe, arranging the potatoes and onions in a single baking dish and seasoning them in the same way.
