Description
This French Onion Cabbage Gratin is a delectable dish featuring tender cabbage wedges seared to golden perfection, layered with rich caramelized onions, creamy Gruyère cheese sauce, and a crispy panko breadcrumb topping. Enhanced with aromatic thyme and a touch of white wine, this gratin offers sophisticated flavors and textures, perfect as a comforting side or a hearty vegetarian main course.
Ingredients
Scale
Caramelized Onions
- 2 tbsp unsalted butter
- 2 large yellow onions, thinly sliced into half-moons
- 1 tsp kosher salt
- 2 thyme sprigs
- 1/3 cup dry white wine
- Freshly ground black pepper, to taste
Gratin
- 1 small head green cabbage (about 2 lb.), cut into 6 wedges
- 1 1/4 tsp kosher salt, divided
- 4 tbsp unsalted butter, divided
- 1/2 cup panko breadcrumbs
- 4 tbsp neutral oil, divided (such as vegetable or canola oil)
- 2 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 1/2 cups shredded Gruyère cheese, divided
Instructions
- Caramelize the Onions: In a straight-sided, 12-inch skillet (preferably cast iron) over medium heat, melt 2 tablespoons unsalted butter. Add the sliced onions and 1 teaspoon kosher salt and cook, stirring occasionally, until the onions become jammy and turn a deep golden brown, about 35 to 50 minutes.
- Add Thyme and Wine: Add 2 thyme sprigs and 1/3 cup dry white wine to the onions. Stir and scrape up bits from the bottom of the pan until the liquid reduces and the onions become jammy, about 1 to 2 minutes. Season with freshly ground black pepper to taste. Transfer the onions to a clean bowl and let cool. Wipe out the pan.
- Prepare Cabbage: Arrange a rack in the center of the oven and preheat to 350°F. Spread the cabbage wedges on a baking sheet and season all over with 1 teaspoon kosher salt. Let them sit for 10 minutes to draw out excess moisture.
- Toast Breadcrumbs: In a large ovenproof skillet over medium heat, melt 2 tablespoons of the butter. Add the panko breadcrumbs and season with the remaining 1/4 teaspoon kosher salt. Cook, stirring frequently, until the breadcrumbs are golden brown, about 3 to 4 minutes. Transfer to a small bowl and wipe out the skillet.
- Sear Cabbage Wedges: In the same skillet over medium-high heat, heat 2 tablespoons neutral oil. Pat the cabbage dry with paper towels. Add half the cabbage wedges, flat side down, and sear until golden brown on the bottom, 2 to 3 minutes. Flip and cook the other flat side until golden brown, about 2 minutes more. Return cabbage to the baking sheet. Repeat with the remaining 2 tablespoons oil and cabbage wedges. Wipe out the skillet.
- Make Cheese Sauce: Return the skillet to medium heat. Melt the remaining 2 tablespoons butter. Add 2 tablespoons all-purpose flour and cook, stirring constantly, until a bubbling blonde paste forms on the bottom of the pan, about 1 minute. Gradually whisk in 1 1/2 cups heavy cream and 1 1/2 cups whole milk. Bring to a boil over medium-high heat; reduce heat to medium and cook, stirring occasionally, until the sauce is reduced and slightly thickened, 5 to 7 minutes. Fold in 1 cup shredded Gruyère cheese and three-quarters of the caramelized onions.
- Assemble Gratin: Nestle cabbage wedges back into the skillet and spoon the cheese and onion sauce evenly over them. Top with the remaining caramelized onions, the remaining 1/2 cup shredded Gruyère cheese, and half of the toasted breadcrumbs.
- Bake: Transfer the skillet to the oven and bake the gratin until the cabbage is tender, about 40 minutes.
- Finish and Serve: Remove from oven. Sprinkle the remaining toasted breadcrumbs and garnish with thyme sprigs. Season with freshly ground black pepper to taste before serving.
Notes
- Caramelized onions can be prepared up to 3 days in advance and refrigerated in an airtight container.
- Use a cast-iron skillet if possible for best browning and heat retention.
- Pat cabbage dry thoroughly before searing to get a nice golden crust.
- Gruyère cheese can be substituted with Emmental or Swiss cheese if needed.
- This gratin pairs beautifully with roasted meats or can stand alone as a savory vegetarian entrée.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: French onion, cabbage gratin, caramelized onions, Gruyère cheese, baked gratin, vegetarian side dish
