Onion Gratin, sweet tender onion slices under a Parmesan crust!

Do you ever find yourself with a limited variety of fresh vegetables before the next grocery trip? That was the inspiration for this Onion Grain. And as it turned out, we absolutely loved it! So much so, that even when our larder is full, we still make this delicious vegetable side dish...plus, onions are a very nutritious vegetable. And one you might want to eat more often!

Eating more vegetables has actually been an easy-to-reach goal! 

But honestly, eating vegetables regularly was not always the case for our household. Vegetables were (notice I wrote were?!) often the last recipe to capture my imagination and creativity. For many years I hosted a large family dinner on the last Sunday of each month. No matter how busy we all were, that family dinner was how we stayed in touch and kept up to date on all the wonderful (and sometimes not so wonderful...) changes in the family. Plus who doesn't love cooking for family? Or with family? I know I sure do...

But when I sat down to plan the menu, out of habit, 

I always started with desserts. Notice I did not say dessert, I said desserts...yikes. Many times I would make three desserts to offer, so there would be something for everyone to enjoy. But sadly, vegetables did not receive the same attention respect.  After spending hours pouring over new recipes to make, I would throw in a tossed salad, at the last minute so I could feel good about the well-rounded selection of new recipes I was going to offer the family that Sunday, at our monthly dinner...

Then one day I realized that desserts were not really my favorite part of the meal. 

Once that understanding in place, I began a shift in my thinking and began to focus more on vegetables for a very important reason. Not only did I need better nutrition for my own health, but I wanted to show the grandchildren and others around the table that eating well included eating vegetables. I didn't make any announcements or demands, I just cut back on dessert and included more vegetables for dinner. I would like to say it happened "just like that"! But, I am not able to say that. What I can say is that while it didn't happen overnight, it did happen. And more vegetables has remained a focus and on our own little table for two as well.

Now our dinners include vegetables prepared in many different ways, 

both cooked and raw. Vegetable dishes and salads that are worthy of being at the center of the table. Vegetables that everyone wants to eat! So now I start with vegetables in season and/or from our freezer when planning all meals, and not just those shared Sunday dinners! You might be asking, do we have a dessert on Sunday? Sometimes, but we always have vegetables! And we all leave the table very satisfied!

Some thoughts on this recipe:

The onions in this Onion Gratin can be cooked until crisp-tender or soft tender as your family prefers. Simply check the note at the bottom of the recipe for the alternative cooking suggestion. 

We prefer to ring out the onion slices when slicing large onions, but for smaller onions, leaving the slices intact may be the easier way to go.

And use a heavy hand when shaking out the Parmesan Cheese! You won't be sorry...

Ingredients needed for this dish:

• onions
• olive oil
• dry bread crumbs
• Parmesan cheese
• salt 
• pepper

You will also need:

• paring knife
• chef's knife
• cutting board
• gratin pan with a lid 
• or a rectangular baking pan 
• foil 

Now we are ready to begin!

Onion Gratin
By the seat of my pants
400-degree oven

UPDATED:09.07.2026

2 or 3 large onions
olive oil
1/2 - 3/4 c dry bread crumbs, we use whole wheat bread crumbs 
Parmesan cheese (yep, we use that green can of cheese!)
salt and pepper

Cover the bottom of a large lidded pan with a thin layer of olive oil and set aside. 

Peel the onions, slice them into 1/2 inch slices. Leave intact, or ring out, as desired. 

Add the prepared onions to the pan. Season with salt and pepper. 

Sprinkle with a layer of dry bread crumbs, then the Parmesan cheese. 

Bake covered for 20 minutes, remove the cover and bake an additional 20-30 minutes or until golden and bubbling.

Note:  The above method produces a crisp-tender onion gratin. If you prefer tender fully cooked onions, bake for 30 minutes covered, BEFORE adding the dry bread crumbs and cheese, and proceed as the recipe indicates. 

Storage options for Onion Gratin. Store leftovers covered for up to three days in the refrigerator. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Onion Gratin has been included below. 

You may also enjoy:

Stir Fried Red Cabbage with Ginger and Chives. 

#wholefoodingredients

#eatmorevegetables!

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Onion Gratin
By the seat of my pants
400-degree oven

UPDATED: 09.07.2026

2 or 3 onions
olive oil
1/2 - 3/4 c dry bread crumbs, we use whole wheat bread crumbs
Parmesan cheese (yep, we use the green can of cheese!)
salt and pepper

Cover the bottom of a large lidded pan with a thin layer of olive oil and set aside. 

Peel the onions, slice them into 1/2 inch slices. Leave intact, or ring out as desired. 

Add the prepared onions to the pan. Season with salt and pepper. 

Sprinkle with a layer of dry bread crumbs, then the Parmesan cheese. 

Bake covered for 20 minutes, remove the cover and bake an additional 20-30 minutes or until golden and bubbling.

Note:  The above method produces a crisp-tender onion gratin. If you prefer tender fully cooked onions, bake for 30 minutes covered, BEFORE adding the dry bread crumbs and cheese, and proceed as the recipe indicates. 

Storage options for Onion Gratin. Store leftovers covered for up to three days in the refrigerator. I do not recommend freezing this dish. 

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