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Pear & Red Onion Gratin

Source: © EatingWell Magazine
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.
1   large red onion
3   ripe Bosc pears
3 tablespoons  extra-virgin olive oil, divided
1 tablespoon  chopped fresh thyme
1/4 teaspoon  salt
Freshly ground pepper to taste
1 cup  coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/3 cup  grated parmigiano-reggiano

Ingredient Note:  We like to use the Ian's brand of coarse dry breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets.

To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250°F oven until dry and crispy, about 15 minutes.
Pear & Red Onion Gratin Recipe at
Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.

Preheat oven to 400°F.

Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.

Roast for 30 minutes, stirring twice.

Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 188
Fat. Total: 7g
Protein: 4g
Carbohydrates, Total: 29g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 3mg
Sodium: 225mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Janette, CA Reviewed: 11/30/2009
Everyone loved this!
This was very easy to make - I actually doubled the recipe and baked it in an 11x15 glass pan. I used panko bread crumbs and grated the parm-reg on the large holes so the flavor would be stronger and provide more contrast to the carmelized flavor of the onion and pear. It worked just fine to reheat it after it was done. This was such an easy recipe that I was able to make it simultaneously while making another thanksgiving recipe. Every single person really liked this.
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