Onions au gratin
2 large onions
200 g breadcrumbs
100 g grated Parmigiano Reggiano
Extra virgin olive oil, to taste
1 small sprig of rosemary, chopped
1 clove of garlic, chopped
Fine salt, to taste
Peel the onions and cut into 1 cm slices. Brush the onion rings with a bit of oil and a pinch of salt, then grill them at 200°C for about 10 minutes.
In a bowl mix Parmigiano Reggiano, breadcrumbs, rosemary, a small clove of garlic, a pinch of salt and enough extra-virgin olive oil to moisten the ingredients without soaking them. This will be the coating for your onions au gratin. If you don’t have breadcrumbs, you can easily obtain them by toasting bread in the oven and then blending it.
Then, put the onions on a baking tin lined with baking paper, and sprinkle with the coating.
Bake in the oven for about 10 minutes at 200°C.
Tips: to prevent au gratin dishes from burning on the surface, put the gratin on the bottom shelf of the oven and you can cover the tin with aluminium foil.