Ingredients Jump to Instructions ↓


  2. 1 pound mushrooms, sliced thin

  3. 1/2 stick (1/4 cup) unsalted butter

  4. 1/4 cup all-purpose flour

  5. 2 large onions (about 1 3/4 pounds), sliced very thin

  6. 6 tablespoons heavy cream

  7. 1 cup grated Gruyere

  8. 1/4 cup fresh fine bread crumbs

  9. In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter

  10. over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour

  11. and cook the mixture, stirring, for 3 minutes.

  12. In each of six 1 1/2-cup gratin dishes layer the onions, the

  13. remaining butter, cut into bits, the mushroom mixture, and salt

  14. and pepper to taste, beginning and ending with a layer of onions,

  15. and pour 1 tablespoon of the cream over the top of each gratin. In

  16. a small bowl combine well the Gruyere and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin,

  17. layered in the same manner, may be prepared in one 2-quart gratin

  18. 325 deg. F.

  19. 50 minutes to

  20. 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance,

  21. kept covered and chilled, and reheated in a preheated 400 deg. F.

  22. 5 minutes, or until they are heated through. Serves


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