How to tell if you’re an onion addict (like me): 1) You choose burger joints by how yummy their rings are; 2) You actually like the lingering smell of onions in your kitchen; 3) You eat green onions raw; 4) You eat caramelized onions just all by themselves, with or without crostini.
And how about this one: onions are not just thrown in – they are the star of the recipe! These pretty little rounds are so easy to make and look so great next to a main dish as a sassy side.
My inspiration came from fabulous low carb blogger Kalyn at Kalyn’s Kitchen. She did and Onion Gratin with Rosemary and Thyme in a 9 by 13 dish that I have made several times, and my family loved this dish. I decided to make individual servings by slicing the onions into 1-inch slices and baking them on a baking sheet. Same great flavor – in individual servings!
— posted by Donna
ONION slice GRATINS
2 large sweet onions, cut into 1 inch slices (such as Walla Walla or Vidalia)
2 tablespoons extra virgin olive oil
Salt and pepper
3/4 cup breadcrumbs
1/2 cup grated Gruyere cheese
1/4 cup finely grated Parmesan cheese
1 teaspoon dried thyme leaves
1 teaspoon minced rosemary
Preheat oven to 450 degrees.
Brush onion slices on both sides with oil. Season with salt and pepper. Place on a baking sheet and bake for 10 minutes. Turn onion slices over and bake another 10 minutes.
Turn onion slices over again and then sprinkle tops with bread crumbs, cheeses and thyme and rosemary leaves. Bake another 10 to 15 minutes, until browned.
Other onion gratins: