Page Feedback

2014NovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2013DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2012DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2011DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2010DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2009DecemberNovemberBlogger Profiles

Family

This Thanksgiving, Don't Skimp on the Onions
November 19, 2012 • Posted by Katie Marber

Thanksgiving Day is soon upon us, but it’s not too late to add a new recipe into the mix this year. Whether you are hosting or being hosted, an extra side dish for Thanksgiving dinner is always welcomed. In between preparing the turkey and mashing the necessary potatoes, this underrated side can be effortlessly whipped up and will easily delight whoever you serve. Watch out, this Three Onion Casserole might just steal the turkey’s thunder!

While I am not arguing that this cheese-filled dish will help you loose pounds, let us not forget the health benefits of the onion. A good source of vitamin C, calcium and fiber, onions also contain flavonoids, which act as antioxidants. Quercitin, the potent antioxidant contained in yellow and red onions, helps lower cholesterol, while a variety of organic compounds is known to detoxify the body after a decadent dinner. The sweetness and complexity of the onions complements the mouth-watering and sharp notes of the Havarti, Gruyere and Boursin, while the white wine brings it all together. Considering these health benefits may justify going back for seconds, and thirds!

Three Onion Casserole
Serves 6

3 tbs unsalted butter
2 lg yellow onions, thinly sliced
2 lg red onions, thinly sliced
4 med leeks, thinly sliced
1 ½ cup grated Havarti cheese
2 pkgs. Boursin w/herb, crumbled
1 ½ cup grated Gruyere cheese
½ cup white wine
Salt and pepper

Instructions:
In an 8 cup buttered baking dish, layer one third of each of the onions. Cover first layer with Havarti and add salt and pepper, cover second layer with Boursin, add salt and pepper, cover third layer with Gruyere, salt and pepper and 2 tbs butter. Add wine.
Bake 1 hour at 350 degrees. Cover with foil if top is getting too browned.

Related topics:

Comments

No comments.
Log in or Register to add your comment.

Send to Email Share This Print this Page

Subscribe to RSS feed

Family All Cuisinart Blog entries