Pear & Red Onion Gratin

  • Active Time 20m
  • Total Time 1h 30m

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.

ingredients

  • 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 degrees F oven until dry and crispy, about 15 minutes.

directions

Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut the onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.

Preheat the oven to 400 degrees F.

Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9 x 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 the 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, 20-30 minutes more. Let cool for 10 minutes before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7451

nutrition information per serving

188 calories; 7g total fat; 1g total saturated fat; 3mg cholesterol; 225mg sodium; 29g carbohydrates; 4g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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