Side Pannel
Brussels Sprouts Gratin with Caramelized Onions
Brussels Sprouts Gratin with Caramelized Onions
- Recipe Submitted by Whoopie on 11/09/2014
Category: Healthy Recipes, Lunch/Snacks, Main Dish
Ingredients List
- ~~~~~~~~~~~For the topping~~~~~~~~~~~~~~
- 3 cups Panko bread crumbs
- 3 tbs unsalted butter, melted
- 1 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 tbs minced fresh flat-leaf parsley
- ~~~~~~~~~~~~~~For the gratin~~~~~~~~~~~~
- 1 tbs unsalted butter OR Earth Balance vegan butter
- 2 lb (1 kg) brussels sprouts, trimmed and halved lengthwise
- 2 tbs all purpose flour
- 8 oz. Gruyere cheese, grated
- 1/2 oz. Parmigiano-Reggiano cheese, grated
- 1 tsp lemon zest
- 3/4 tsp ground pepper
- 1 cup (250 ml) heavy cream (or plain almond milk)
- 1 medium onion, thinly sliced
- 1 tbs olive oil
- 1 tsp raw sugar
- Salt to taste
Directions
Preheat the oven to 375F.
To make the topping, in a bowl, stir together all the ingredients and set aside.
To make the gratin, grease a 12-inch ovenproof nonstick fry pan with butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
To make caramelized onion, heat the olive oil in a pan and add the onions, salt, and pepper. Cook the onions until they begin to soften, about 5 minutes, then add 1 tsp sugar. Cook for another 10 minutes, until they”™re browned and soft.
In a bowl, stir together the flour, Gruyere, Parminigano-Reggiano, lemon, zest, and 2 tsp salt and pepper.
Stir in the cream or almond milk, then the brussels sprouts and caramelized onions.
Transfer the mixture to the prepared fry pan and smooth the top.
Sprinkle the bread crumb mixture evenly on top.
Bake until the bread crumbs are golden brown, about 35 minutes.
Let the gratin rest for 15 minutes before serving.
Notes:
I do want to mention that this recipe can be made with some vegan substitutes like plain soy/almond/hemp milk and/or vegan heavy cream (if you can find it) instead of dairy heavy cream AND you can use Earth Balance vegan butter in place of dairy butter. That cheese however, I personally wouldn”™t substitute it ”“ it looks too good.
To make the topping, in a bowl, stir together all the ingredients and set aside.
To make the gratin, grease a 12-inch ovenproof nonstick fry pan with butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
To make caramelized onion, heat the olive oil in a pan and add the onions, salt, and pepper. Cook the onions until they begin to soften, about 5 minutes, then add 1 tsp sugar. Cook for another 10 minutes, until they”™re browned and soft.
In a bowl, stir together the flour, Gruyere, Parminigano-Reggiano, lemon, zest, and 2 tsp salt and pepper.
Stir in the cream or almond milk, then the brussels sprouts and caramelized onions.
Transfer the mixture to the prepared fry pan and smooth the top.
Sprinkle the bread crumb mixture evenly on top.
Bake until the bread crumbs are golden brown, about 35 minutes.
Let the gratin rest for 15 minutes before serving.
Notes:
I do want to mention that this recipe can be made with some vegan substitutes like plain soy/almond/hemp milk and/or vegan heavy cream (if you can find it) instead of dairy heavy cream AND you can use Earth Balance vegan butter in place of dairy butter. That cheese however, I personally wouldn”™t substitute it ”“ it looks too good.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
