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« Recipe: Spring Onion Au Gratin »

Spring Onion Au Gratin

Yield: 4 Servings


4 Spring Onions*

4-6 Tbsp butter

1/2 cup heavy cream

1/2 cup dry white wine (or stock), if using less butter

1 1/2 c fresh bread crumbs (about 3 slices of bread)

1/2 grated pecorino romano cheese


Preheat oven to 350F

Thoroughly clean the spring onions, taking care to remove all dirt and sand. Trim off the stems and the top of the greens.  Split the onions lengthwise with a sharp knife and placed them cut size down in an oblong baking dish -- alternating the bulbs with the stems.

Pour butter and cream over the spring onions. Shake the baking dish to evenly distribute the liquid. Season with salt and pepper to taste. 

Cover the baking dish with aluminum foil and place in the oven.  Bake the spring onions for approximately 40 minutes. (Check them after 30 minutes).  The onions are done when a sharp knife can be easily inserted into the thickest part of the bulb.

Remove the baking dish from the oven, and increase the temperature of the oven to 425F.  

In a separate bowl, combine the bread crumbs and grated cheese.  Spread the mixture evenly over the spring onions.  Return the dish to the oven and bake for an additional 10-15 minutes, or until the topping is brown.

*This recipe also works very well with fresh leeks.  Again, clean them really well.  They are very sandy.