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Gratin de Choux Fleur aux Oignons Caramélisés

FRANCE

Cauliflower gratin with caramelized onions

SUBMITTED BY

Kari

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Kari’s cauliflower dish is the perfect way to beat the winter blues. Gratin de Choux Fleur aux Oignons Caramélisés, or Cauliflower Gratin with Caramelized Onions, is a sumptuous French dish that beautifully combines the mild flavor of cauliflower with the rich sweetness of caramelized onions, all enveloped in a creamy cheese sauce and topped with a golden, crispy crust. This dish is not only a feast for the taste buds but also a visual delight, making it a perfect addition to any dinner table, whether for a cozy family meal or an elegant gathering.

What is Gratin de Choux Fleur aux Oignons Caramélisés?

A gratin is a culinary preparation that involves baking ingredients in a dish topped with a crust, usually made from breadcrumbs, cheese, or a combination of both. Gratin de Choux Fleur aux Oignons Caramélisés elevates the humble cauliflower by incorporating sweet, tender caramelized onions, creating a complex flavor profile that enhances the overall dish. The creamy cheese sauce binds everything together, while the gratin’s baked topping adds a delightful crunch.

Key Ingredients

  1. Cauliflower: The star ingredient, cauliflower is used for its mild flavor and tender texture. It is typically blanched before being combined with other ingredients.

  2. Onions: Caramelized onions provide a rich sweetness and depth of flavor. The slow cooking process transforms their natural sugars, enhancing their taste.

  3. Cheese: A combination of cheeses such as Gruyère, Emmental, or cheddar is often used for the sauce and topping, adding creaminess and flavor.

  4. Cream: Heavy cream or milk forms the base of the cheese sauce, giving it a luscious texture.

  5. Butter: Used for sautéing the onions and creating the cheese sauce, butter adds richness.

  6. Breadcrumbs: A mixture of breadcrumbs and grated cheese can be used for the topping, adding a satisfying crunch.

  7. Herbs and Seasonings: Fresh herbs like thyme or parsley, along with salt and pepper, enhance the flavor profile.

Preparation Method

Creating Gratin de Choux Fleur aux Oignons Caramélisés involves several simple steps:

  1. Prepare the Cauliflower: Start by cutting the cauliflower into florets. Blanch them in boiling salted water for about 5 minutes until just tender. Drain and set aside.

  2. Caramelize the Onions: In a large skillet, melt butter over medium heat. Add thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions become golden brown and caramelized, about 20-30 minutes. This step is crucial for developing the sweet flavor.

  3. Make the Cheese Sauce: In a saucepan, melt butter and add flour to create a roux. Gradually whisk in cream or milk, cooking until the mixture thickens. Stir in grated cheese until melted, seasoning with salt, pepper, and herbs.

  4. Combine Ingredients: In a large baking dish, layer the blanched cauliflower and caramelized onions. Pour the cheese sauce over the top, ensuring everything is evenly coated.

  5. Add Topping: In a bowl, mix breadcrumbs with grated cheese and a bit of melted butter. Sprinkle this mixture over the gratin.

  6. Bake: Preheat the oven to 375°F (190°C) and bake the gratin for about 25-30 minutes or until golden and bubbly.

  7. Serve: Allow the gratin to cool slightly before serving. It pairs beautifully with roasted meats, salads, or as a standalone vegetarian dish.

Gratin de Choux Fleur aux Oignons Caramélisés is a stunning example of French comfort food that transforms simple ingredients into a rich and satisfying dish. The combination of tender cauliflower, sweet caramelized onions, and creamy cheese sauce creates a mouthwatering experience that is sure to please. Perfect for special occasions or everyday meals, this gratin brings warmth and indulgence to the table, making it a beloved recipe in many kitchens. Enjoy this delicious dish, and let it showcase the beauty of French culinary traditions in your home!

Gratin de Choux Fleur aux Oignons Caramélisés

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Ingredients
  

  • 1 head of cauliflower
  • 1 large onion or 2 medium
  • 4-6 Tbsp butter
  • pinch sugar
  • 2-4 Tbsp flour
  • 500 ml milk
  • salt, pepper, & nutmeg to taste

Instructions
 

Blanch the cauliflower

  • Cut the head in small florets. Cook in boiling water for 6 to 8 minutes or until fork tender. Drain and set aside.

Caramelize onions

  • Cook the onions in 2 Tbsp butter on low heat until deeply brown, but not burnt.
  • Sprinkle a bit of sugar at the end.

Make the bechamel sauce

  • Melt remaining butter in the pan. Add flour and cook together for a couple of minutes.
  • Using a whisk, add milk little by little until you have a creamy sauce (liquid is better than thick as it will cook more in the oven). Season to taste. For super smooth bechamel, pass through a sieve.

Put it all together

  • Butter the bottom of a casserole dish.
  • Add the cauliflower followed by the caramelized onions.
  • Cover with the bechamel sauce.
  • Cook in the oven at 180°C covered for 30 minutes.
  • Remove the cover and continue cooking until brown on the top.
  • Serve warm!
Course: Dinner
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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