23 December, 2007
Creamed ShallotsTags: cheese, gratin, gruyere, onions, shallots, side, vegetables
A nice side dish for steaks or roasted chicken.
1 tsp. salt
1 T sugar
2 oz Gruyere cheese, shredded
2 oz cream
salt & pepper
¼ t thyme
Clean the shallots by slicing each end, and peeling it down to the first clean layer without the papery skin. Place shallots in a small saucepan, cover with water, and add the sugar and the salt, and bring the water to a gentle boil, parboiling the shallots for about 10-15 minutes.
Grease a gratin dish with a little butter or canola oil. Add the shallots, the cream, top with cheese, and seasoning. Bake for 10 minutes in a hot oven or toaster oven until hot and bubbly. Optionally, broil for a few more minutes to brown the top.