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Onion and Bacon Gratin-Casserole

Course: Side Dish
Cuisine: French
Author: Chef Keith Snow


  • 2 lbs sweet onion peeled and cut into wedges thru the poles...or top to bottom
  • 2 tbs olive oil
  • salt and tiny pinch white pepper
  • 5 slices good bacon diced
  • 2 tbs AP flour
  • 2 tbs good butter
  • 1 cup organic heavy cream
  • scant pinch nutmeg
  • scant pinch cayenne pepper
  • 1/4 dry white wine such as sauvignon blanc or chablis
  • 3 tbs chicken broth
  • 1/2 cup parmesan cheese
  • 2 ounces Comte Appenzeller or Gruyere cheese, shredded


  • preheat oven to 375 degrees
  • toss onions in oil, salt and pepper, place in baking dish and in the oven
  • every 15 minutes toss onions to prevent burning and encourage even cooking, cook 45-60 minutes or until well cooked, soft and translucent
  • Make Bechamel Sauce
  • In sauce pot over medium heat add butter and flour, whisk well and cook for 2 minutes
  • add cream, wine, chicken stock, salt, pepper, cayenne and nutmeg.
  • continue whisking until the sauce thickens slightly, be careful not to boil over..reduce heat to low.
  • Pour sauce over onions, add grated parmesan and shredded cheese. PLace under the broiler for a few minutes being VERY careful not to burn it.