Onion Gratin
Ingredients
Metric
1 kg ~ 4 medium onions
60 g breadcrumbs
7 ml ~ ½ tbsp olive oil for roasting
Roux:
180 ml milk | soy, oat or cashew
15 g ~ 2 tbsp nutritional yeast
15 g ~ 1 ½ tbsp cornstarch
7 ml ~ ½ tbsp olive oil
1 tsp garlic powder
1 tsp salt
US
2 lb ~ 4 medium onions
½ cup breadcrumbs
½ tbsp olive oil for roasting
Roux:
¾ cup milk | soy, oat or cashew
2 tbsp nutritional yeast
1 ½ tbsp cornstarch
½ tbsp olive oil
1 tsp garlic powder
1 tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME40 minutes
TOTAL TIME50 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Quarter then thinly slice onions. Add sliced onions to an oiled casserole dish, preferably cast iron. Drizzle or spray with olive oil. Mix to coat.
2Roast in the middle of the oven for 30 minutes. Stir with a spatula every 10 minutes.
3In the meantime, make the roux. Add milk, nutritional yeast, cornstarch, olive oil, garlic powder and salt to a small saucepan (18 cm ~ 7 inch).
4Whisk to combine.
5Cook over low heat (induction #4) for ~ 2 minutes. Whisk continuously until the roux thickens. Set aside.
6Pour the roux over the onions.
7Mix to coat and top with breadcrumbs. Tip: Lightly spray the breadcrumbs with olive oil.
8Bake in the middle of the oven for 10 minutes.
9Transfer to plates.
Nutritional Info
Makes 2 portions
450 Calories per portion
17g protein
78g carbohydrates
10g fiber
11g fat
450 Calories per portion
17g protein
78g carbohydrates
10g fiber
11g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C
High in Omega 3
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 3
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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