A delightful twist on the classic onion gratin, featuring a creamy and cheesy baked dish perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect gratin texture.
Slice the onions into thin rings.
Uniform slices help the onions cook evenly.
Melt the butter in a skillet over medium heat and sauté the onions until golden and caramelized.
Stir occasionally to prevent burning and ensure even caramelization.
Transfer the caramelized onions to a casserole dish using a slotted spoon.
Draining excess butter prevents the dish from becoming too greasy.
In the same skillet, combine the heavy cream, white wine, and black pepper. Heat until slightly thickened.
Stir constantly to prevent the cream from curdling.
Pour the cream sauce over the onions in the casserole dish.
Ensure the sauce is evenly distributed over the onions.
Sprinkle the parmesan and swiss cheeses evenly over the top.
For a golden crust, you can broil the dish for the last few minutes of baking.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
Keep an eye on the dish to avoid over-browning the cheese.
Serve warm as a side dish or a main course.
Garnish with fresh herbs like parsley for a pop of color and flavor.
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