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Fresh Sweet Onion & Tomato Gratin
| Adapted from the Southern Farmers Market Cookbook by Holly Herrick |
For the gratin:
4 Tbsp butter, divided
3 medium sweet onions, thinly sliced
3 medium tomatoes, thinly sliced
Salt & pepper
4 Tbsp butter, divided
3 medium sweet onions, thinly sliced
3 medium tomatoes, thinly sliced
Salt & pepper
For the custard:
1 cups whole milk
2 eggs
4 Tbsp coarsely chopped fresh basil
Salt & pepper
1 cups whole milk
2 eggs
4 Tbsp coarsely chopped fresh basil
Salt & pepper
For the topping:
1 cup unseasoned breadcrumbs
Zest of 1 lemon
Salt & pepper
* optional - 6 slices of brie cheese
1 cup unseasoned breadcrumbs
Zest of 1 lemon
Salt & pepper
* optional - 6 slices of brie cheese
- Preheat oven to 350 degrees. Heat 3 Tbsp butter in large saucepan over medium heat. Add
onions, seasoning with salt & pepper. Cook, stirring occasionally, until softened, about 12-15
minutes & set aside to cool. Coat a 9-inch pie pan or gratin dish with remaining butter. - To prepare the custard, combine all of these ingredients in a small bowl and whisk until smooth;
set aside. - To prepare the topping, combine the breadcrumbs with the zest & seasonings in a small bowl.
- To assemble, drain any excess liquid off the cooked onions. Distribute about 1/3 of the onions
evenly on the bottom of the buttered pan. Top with a single layer of sliced tomatoes. Top with ½
the remaining onions, another layer of tomato & the remaining onions. - Pour custard mix over entire surface of the onions & tomatoes. Top with cheese, spaced apart &
scatter breadcrumbs evenly over surface. - Bake until golden & bubbly and the custard has set, about 35-40 minutes. Allow to sit 10-15
minutes before slicing.
