Caramelized Onion and Potato Gratin
by Gina Jantzen

URL Source:
Source: Cook's Country
Course: Sides
Cuisine: American
Food Group: Vegetable
Serves: 6


2 tablespoon(s) unsalted butter
3 onions, chopped
2 teaspoon(s) salt
1 tablespoon(s) brown sugar
1 cup(s) low sodium chicken broth
2/3 cup(s) white wine
2/3 cup(s) heavy cream
1 teaspoon(s) balsamic vinegar
3 pound(s) russet potatoes, peeled and sliced 1/8 in thick
1.5 teaspoon(s) minced fresh thyme
1 teaspoon(s) pepper
1.5 cup(s) Gruyere cheese (I used Boar's Head 8 oz. package in the deli section at Publix)

 1 - Caramelize onions - Adjust oven rack to middle position and heat oven to 350 degrees.  Melt butter in large non-stick skillet over medium-high heat.  Add onions and 1 teaspoon salt and cook until just beginning to brown, about 5 minutes.  Stir in brown sugar and cook, stirring frequently, until onions are golden brown, about 5 minutes.  Add 1/3 cup broth and cook until softened and deep golden brown and sticky, about 5 minutes.  Transfer caramelized onions to medium bowl.

2 - Deglaze pan - Bring remaining broth, wine, cream, and remaining salt to boil in now-empty skillet, scraping up any browned bits.  Off heat, stir in vinegar; cover and keep warm.

3 - Assemble gratin - Shingle half of potatoes in 3-quart baking dish; sprinkled with half of the thyme and 1/2 teaspoon of pepper.  Spread caramelized onions over potatoes and top with remaining potatoes, remaining thyme, and remaining pepper.  Pour broth mixture over potatoes.

4 - Add cheese - Bake until bubbling around edges, about 30 minutes.  Top with Gruyere and bake until gratin is golden brown and fort inserted into center meets little resistance, 30 - 40 minutes.  Let cool for 15 minutes.  Serve.

Notes:MAKE AHEAD - Caramelized onions and sauce can be refrigerated in separate airtight containers for one day. To finish, microwave onions and sauce separately for 30 seconds. Proceed with step three.